Wednesday, September 8, 2010

Spicy Marinated Shrimp Appetizer

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 Appetizer

This 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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©Deep South Dish
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Posted by on September 8, 2010
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  1. I want to serve grown-up appetizers in shooter glasses!

  2. Those look seriously good and Vodka too? Kind of like a bloody Mary shrimp.

  3. This sounds so good. What did we do before flavored vodka?!?

  4. OH boy! I had to google Slap Ya Mama. That is one catchy name and I LOVE the story! This looks incredible Mary and I'll have to send off for this seasoning. Thanks for the delicious recipe.

  5. LOVE the looks of this recipe. Will have to try it pronto. Thanks for sharing!

  6. One way that I have made shrimp like this is to add some ripe avocado that has been cut up. It sort of adds a creamy texture and a nice flavor. Just a thought, I'm not sure if this would work with your marinade but I use it with a basic shrimp and cocktail sauce.

  7. So when you say " seal" the mason jars, are you really sealing them as in the process of canning? Love the idea of taking them to a tailgate party.

    1. No, just seal as in close tightly. I do very little canning and haven't begun to venture into processing meats or seafood - that's quite involved - so no, not a canning recipe, but trust me they sure don't last long! As long as you keep the jar iced down, they're great for tailgating.


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