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    You are in: Home / Recipes / 48 Hour Marinated Shrimp Recipe
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    48 Hour Marinated Shrimp

    48 Hour Marinated Shrimp. Photo by Nif

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    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 10 mins

    10 mins

    48 hrs

    breezermom's Note:

    I an lucky and have a shrimp connection....I get my shrimp right off the boat! I am always looking for an even better way to serve shrimp. This is a refreshing recipe for a shrimp appetizer or a summer salad. Marinate for the full 48 hours for the best taste. Great to use at a party, because the shrimp are already need to clean up all those shells!

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    1. 1
      Bring 7 1/2 cups water to a rolling boil. Add the shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Do not overcook. Drain and rinse with cold water. Ice the shrimp to cool, then peel and if desired, devein.
    2. 2
      .Layer the shrimp, red onion slices and bell pepper slices in an airtight container.
    3. 3
      Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 48 hours, stirring occasionally.
    4. 4
      Stir in 1/2 cup chopped basil 1 hour before serving.

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    Ratings & Reviews:

    • on February 14, 2013


      What a great dish! Loved all the flavors -- this is a perfect party recipe. I removed the shells on the shrimp and marinated less time than the recommended 48 hours. I couldn't find white wine worchestershire sauce in the grocery, but later found another reviewer's tip as to which product to buy. Can't wait to make this dish again and believe me, there will plenty of next times. Made for Everyday is a Holiday.

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    • on October 22, 2012


      This is FANTASTIC!!!! I made 1/3 of the recipe, exactly as listed. I was afraid that the shrimp might be tough or "grainy" from sitting in this marinade for 2 days but it's just a great texture. The flavour of this is complex, the sweet and savoury flavours balancing just perfectly. I did add fresh basil and it was the perfect finishing touch! Made for Think Pink 2012. Thanks breezermom! :)

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    • on February 24, 2012


      I served this recipe for a progressive dinner a couple of months ago - prep ahead was a great benefit. People raved about it, and this is in Savannah where people know good shrimp. I used lime instead of lemon, otherwise I followed the recipe as written. Tip: white whine worcestershire sauce is now sold as Lea and Perrins marinade for chicken. We had some peel and eat shrimp last night and I bought too much, so I peeled the rest and made a bit of this salad.

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    Read All Reviews (5)


    Nutritional Facts for 48 Hour Marinated Shrimp

    Serving Size: 1 (339 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 269.1
    Calories from Fat 174
    Total Fat 19.4 g
    Saturated Fat 2.5 g
    Cholesterol 143.0 mg
    Sodium 791.6 mg
    Total Carbohydrate 6.9 g
    Dietary Fiber 0.4 g
    Sugars 3.7 g
    Protein 15.9 g

    The following items or measurements are not included:

    white wine worcestershire sauce

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