Sunday, August 2, 2009

Marinated Shrimp Salad

Now I know why I don't make this salad as often as I should. It is kind of a pain to make but incredibly good. There is the peeling and de-viening of the shrimp and then there is the dressing with a thousand ingredients but oh is it worth it when it is time to eat it! There is something about Cabernet Sauvignon vinegar that makes this even better and it is worth looking for at the market. I like "Four Monks" brand of Cabernet Sauvignon vinegar. It really is worth every minute of effort you put into it. It is pretty to look at and impressive to serve at a party. But we just wanted something tastee today so this is what we had. (This recipe is from the Coastal Living Cookbook)
Marinated Shrimp Salad
(This recipe is "party sized". I usually cut the recipe in half.)

2 quarts of water
3 to 4 lbs. unpeeled, large fresh shrimp
1 cucumber, peeled, cored, sliced into quarter and then chopped into small pieces
1/2 red onion, sliced thin
1 cup vegetable oil
1/2 cup red wine vinegar ( I like "Four Monks" Cabernet Sauvignon vinegar)
2 garlic cloves, pressed
1/2 tsp sugar
1/2 tsp kosher salt
1/2 tsp coriander
1/2 tsp ground red pepper flakes 1/2 tsp coarsely ground black pepper
1/2 (3ounce) jar capers, drained
1 1/2 tsp chopped fresh or 1/2 tsp dried basil
1 1/2 tsp chopped fresh or 1/2 tsp dried oregano
1 1/2 tsp olive oil
1 1/2 tsp Worcestershire sauce
1 1/2 tsp lemon juice

(variations: today I added 1/2 of a green and a red pepper, and added some corn.)

Bring 2 quarts water to a boil; add shrimp, and cool 3 to 5 minutes. Drain well; rinse with cold water. Peel shrimp and de-vein if desire.

Combine shrimp, cucumber and onion in a large bowl; set aside

Combine vegetable oil and next 7 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Let cool. Stir in capers and remaining ingredients. Pour over shrimp mixture; toss. Cover and chill. ( up to 8 hours) Serve chilled. Yield: 6 to 8 appetizer servings.

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