Eeep! I’m so excited to have another awesome guest poster for you guys! I just looooove Kathryn from Family Food on the Table and I know you will, too! She’s stopping by today while I’m out of town to share another great appetizer recipe for your holiday entertaining!
Marinated shrimp is an easy, make-ahead appetizer that’s sure to impress!
Hi guys! I’m Kathryn from Family Food on the Table. I’m so excited to be blogging over here at Cook.Craft.Love. today for the lovely Meaghan. How great is she? I wish I had her crafty skills. Did you see her simple Thanksgiving wreath? So cool! Something to aspire to…
Today though, I’m sticking to what I know. Food and cooking. Especially easy, healthy, homemade recipes. This marinated shrimp appetizer is an old family favorite that I simply adore. I made this for my first ever dinner party, back when I lived with some girls in Washington, D.C. My then-boyfriend, now-husband and I had invited a small group of friends over to my house for New Years Eve and I had heavy appetizers planned for everyone. Including this marinated shrimp. I must say, I felt very fancy and very accomplished.
What this also should tell you, however, is that it’s a super easy dish. (Bonus: It’s make-ahead as well! Perfect party material.) These were in my very early days of cooking when I relied on recipes that featured very few ingredients and the simplest of techniques.
I also relied heavily on my family’s recipes that I knew worked and that I could manage. Because I was still getting to know my way around a grocery store, to be honest. I used to call my mom and say, “This recipe calls for vinegar. There are about 8 different kinds of vinegars on the shelf. Which one do I use?” Or, “What’s dry mustard? Oh, a spice? In the spice aisle?” I’ve come a long way, baby.
Whether you’re just starting out in the kitchen or you’re on old pro, this family recipe of mine will surely be a hit. It’s simple but brings tons of flavor and it’s beautiful to present, with the thinly sliced onions and lemons swimming among the shrimp in the tomato sauce.
I hope you’ll try this for your next party. Enjoy!
Oh man! I can’t wait to try this recipe when we have friends over for Thanksgiving this year! You can find Kathryn over at Family Food on the Table. PS…you should totally sign up for her newsletter and get all her yumminess in your email inbox! She also loves to party on Facebook and Instagram!
- 1 cup tomato soup
- 1 onion, thinly sliced
- 1/4 teaspoon cayenne pepper
- 2 pounds cooked shrimp, peeled and deveined (they will sometimes do this for you in the store if you ask nicely)
- 1 teaspoon garlic powder
- 1/2 teaspoon dry ground mustard
- 3/4 cup vinegar, I’ve used regular and white wine vinegar; either is fine
- 1/2 teaspoon Worcestershire sauce
- 1 cup canola oil
- 1 large bay leaf
- 1 lemon, thinly sliced
- In a large bowl, arrange half of the shrimp and top with a layer of half of the onions and half of the lemon slices.
- Mix the remaining ingredients (tomato soup through bay leaf) in a small bowl until combined.
- Pour half of marinade into the bowl over the shrimp, onions and lemons.
- Repeat with another layer of the remaining shrimp, followed by the remaining onion and lemon slices, topped with the remaining marinade.
- Cover and refrigerate until ready to serve. This is best made 8-12 hours before serving. (Note: I don’t recommend making this more than 24 hours in advance. All of the acids in the marinade can eventually make the shrimp seem overcooked and tough.)