Jumbo Marinated Shrimp with Mango-Peach Salsa

Photo by Tammy L.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

40

pieces

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

40

servings

Adapted from google.com

Ingredients

  • 2 2

    2 lb shrimp, peeled/deveined/no tails

  • 3 3

    3 c dry white wine

  • 2 2

    2 T mustard seeds

  • 2 2

    2 t red pepper flakes

  • 1 1

    1 bay leaf

  • 4 4 1/2

    lemons, cut in 1/2

  • water

  • 1 1

    1 T dried basil

  • 1 1

    1 T dried dill

  • 1-1/2 1-1/2

    1-1/2 t dried, chopped rosemary

  • 1-1/2 1-1/2

    1-1/2 t dried tarragon

  • 1-1/2 1-1/2

    1-1/2 t dried thyme

  • 3 3

    3 garlic cloves, finely minced

  • 2 2

    2 T Dijon

  • 1/3 1/3

    1/3 c fresh lemon juice

  • 3/4 3/4

    3/4 c olive oil

Directions

Combine wine, seeds, pepper, bay and lemon in 4 qt stock pot. Add water to fill pot 3/4 full. Bring to boil; add shrimp and cook on high 2-3 til shrimp are done. Drain and plunge in ice water to stop cooking. Combine herbs, mustard and lemon juice in lg bowl. Slowly whisk in oil, til emulsified. Pat shrimp dry. Marinate for at least 4 hours. Serve over salsa (below) Salsa: peaches, mango, red onion, jalapeno, lime, olive oil, cilantro, S&P

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