Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Peppercorn Marinated Shrimp
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- #86021
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3/4 cup balsamic vinegar
3 tablespoons Dijon mustard
1/4 cup Worcestershire sauce
3 cloves garlic, minced
1 lemon, juice of (or lime)
2 1/2 cups virgin olive oil
5 pounds fresh medium shrimp, boiled, peeled, and deveined
6 bay leaves
6 tablespoons capers
1 large red onion, minced
6 tablespoons peppercorns, black and green
lemon slices
chopped fresh basil
directions
Combine vinegar, mustard, Worcestershire, garlic, and lemon juice in a small bowl. Whisk in olive oil. Set aside.
Layer one-third shrimp, 2 bay leaves, 2 tablespoons capers, one-third red onion, and 2 tablespoons peppercorns in a nonmetallic bowl. Repeat layers until all shrimp are used.
Pour marinade over shrimp. Cover and refrigerate 8 to 10 hours. Remove bay leaves. Serve chilled. Garnish with lemon slices and sprinkle with basil.
added by
sandralynn
nutrition data
Nutritional data has not been calculated yet.
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