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.
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 peeled and deveined shrimp
  • 1 teaspoon Cajun seasoning (like Slap Ya Mama) {affil link} or to taste
  • Olive oil to coat bottom of skillet
  • 2 shots citrus vodka
  • Juice and zest of 1 lemon
  • 1 rib celery, chopped
  • 4 large garlic cloves, chopped
  • 1/2 cup chopped Vidalia, or other sweet onion
  • 1 cup chili sauce
  • 1 tablespoon hot sauce
  • 2 teaspoons horseradish
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
  • Pinch 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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Check These Recipes Out Too Y'all!

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Posted by on September 8, 2010
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