|A spicy marinade of chili sauce, hot sauce, citrus vodka, horseradish, celery, garlic, sweet onion, and Cajun seasoning, tossed with shrimp for a fantastic appetizer.|
Spicy Marinated Shrimp AppetizerThis Spicy Marinated Shrimp Appetizer recipe is another great adult appetizer for a party, where you can serve it in tall shooter glasses, on a bed of lettuce in martini glasses as pictured above, or simply scoop it over crackers for yourself. If you tailgate with it, or serve it at a party, just be sure that you are clear with your guests that it contains vodka! As always, consume responsibly.
The recipe is written with a bit of a bite, but not overly so - adjust that up if you like more fire. Pop by and check out my Pickled Shrimp recipe too!
Here's how to make this spicy marinated shrimp appetizer.
|Heinz Chili Sauce is a tomato based product, containing tomato puree, onion, garlic and other seasonings.|
Recipe: Spicy Marinated Shrimp Appetizer©From the Kitchen of Deep South Dish
Prep time: 20 min |Inactive time: 24 hours | Yield: About 1-1/2 quarts
- 2 pounds of peeled and deveined shrimp
- 1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- Olive oil to coat bottom of skillet
- 2 shots of citrus vodka
- Juice and zest of 1 lemon
- 1 celery stalk (rib), chopped
- 4 large garlic cloves, chopped
- 1/2 cup of chopped Vidalia, or other sweet onion
- 1 cup of chili sauce
- 1 tablespoon of hot sauce
- 2 teaspoons of horseradish
- 1 tablespoon of chopped fresh parsley
- 1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to tastePinch of granulated sugar
- Kosher salt and freshly cracked black pepper, to taste
Pat the shrimp dry with paper towels and sprinkle with the Cajun seasoning. Heat the olive oil in a skillet over medium high heat, add shrimp and saute just until pink, about 2 minutes. Transfer to a glass bowl with the pan juices to cool. Add the vodka, lemon juice and lemon zest to the shrimp. Let sit for 15 minutes.
In a separate bowl, mix the chopped celery, onion and garlic, with the chili sauce, hot sauce, horseradish, parsley, Cajun seasoning, and sugar. Add the shrimp, mix and taste; season with salt and pepper and adjust other seasonings as desired.
Transfer to two quart sized Mason jars, seal and refrigerate 24 hours. Spoon onto crackers, serve in a shooter glass, or on a bed of shredded lettuce in a martini glass.
Cook's Notes: Okay to omit the citrus vodka, adding extra freshly squeezed lemon juice to taste, only if desired.
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