This recipe is so easy and delicious. Marinated Shrimp is perfect for the upcoming Labor Day week-end or to serve during the holidays. It’s perfect to serve anytime. Now that the Football Season is here, it’s time to dig out those appetizer recipes. Keep this recipe handy, it’s always a big hit. This recipe does need to be refrigerated for several hours before serving to allow the flavors to blend or marry together.
When making this recipe, try to use the freshest ingredients you can possibly find. Purchase the freshest shrimp you can get your hands on. That might be easy if you live in one of the coastal states, but for us here in Wisconsin, that can be tricky. Head to your favorite grocery store seafood counter and speak to the person behind the counter, ask questions if you need too.
What is Pepperoncini
Pepperoncini; peperoncini [pep-per-awn-CHEE-nee] also called Tuscan Peppers, these thin, 2-to 3-inch long chiles have a bright red, wrinkled skin. They have a slightly sweet flavor that can range from medium to medium-hot. Pepperoncini are most often sold pickled and used as past of an Antipasto, which literally means “before the meal.” An assortment of antipasti could include cheese, cured meats, olives, smoked fish and marinated vegetables.
From Appetizer to Light Dinner
Marinated Shrimp is prefect to serve as an appetizer or delicious served as a light dinner. Enjoy the last rays of summer, sitting on the patio, sipping glasses of Sauvignon Blanc or any unoaked fresh white wine, while savoring marinated shrimp with a loaf of crusty bread. Not a bad way to say good-bye to summer.
- 2 pounds cooked medium shrimp, peeled and deveined
- 1 medium red onion, sliced into rings
- 2 medium lemons, thinly sliced
- 1 cup pitted whole black olives or kalamata olives
- 1 16 oz jar pepperoncini, drained
- 8 ounces mozzarella, provolone or pepper jack cheese, cubed
- 1/2 cup olive oil
- 1/3 cup minced fresh parsley
- 3 tablespoons lemon juice
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 bay leaf
- 2 dried chili peppers
- 1 tablespoon minced fresh basil
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- 1 tablespoon whole black peppercorns
- In a 3 quart glass serving bowl, combine the shrimp, onion, lemons, olives, pepperoncini, and cheese. In a jar with a tight fitting lid, combine the remaining ingredients; shake well.
- Pour over shrimp mixture and stir gently to coat.
- Cover and refrigerate for 6 hours, stirring occasionally.
- Discard bay leaf and chili peppers before serving.
Amish Onion Cake and Spicy Roast Duck with Raspberry Sauce are two delicious recipes you’ll want to try.
12 Comments on “Marinated Shrimp”
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
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Hey Miz Helen~ Thank you! Thanks so much for dropping by~
Looks so flavor-packed, love shrimp! Found your post on All My Bloggy Friends 🙂
We'd love to have you link this at our SUPER SUNDAY Link Party, stop on over!
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Not Your Average Super Moms!
Thanks for stopping by Lori~ I'll see you there:) Lynn
This looks like my kind of thing. I love shrimp. Thanks for sharing on Foodie Friends Friday!
Thanks! See you next time:)
Wow your marinated shrimp looks so refreshing and tasty. I love the ingredients you used in your marinade! Can't wait to try it. Thank you for stopping by the BBQ Block Party and sharing this great recipe. Hope you have a great holiday weekend.
Easy Life Meal & Party Planning
Hi Shawna~ Thanks for stopping by~ This is a great recipe for any BBQ Party:) Hope you have a great week-end also~
Hi! Lynn, This looks so good! I saw it at Tasty Tuesdays. I love the addition of cheese, olives and peppers. I can't wait to try it. Sounds like a summer meal to me. Have a great day!
Hi Denise~ Thanks for stopping by! I hope you try this recipe…you'll love it:) Lynn
Hi Lynn, your marinated shrimp look very appetizing. Looking at the ingredients, I'm sure it's very flavorful. Thank you for sharing the interesting recipe.
Have a nice day.
Hi Amelia~ Thanks for stopping by and this recipe is packed full of flavor~ Have a wonderful week~Lynn