Marinated Shrimp with Orange

  • Marinated Shrimp by Julie Malambri of Rolling Meadows a Cook of the for 2010.

      Marinated Shrimp by Julie Malambri of Rolling Meadows a Cook of the for 2010. Bill Zars@bzarsdailyherald.com

 
Updated 12/28/2010 10:45 AM

rib celery, chunked

onion

8-10 peppercorns

1 pound medium raw shrimp, shelled and deveined

Marinade

1 orange, peeled and sectioned

1 small red onion, sliced

cup cider vinegar

cup vegetable oil

2 tablespoons lemon juice

2 tablespoons ketchup

1 tablespoon sugar

1 clove garlic, finely chopped

teaspoon salt

teaspoon mustard seeds

1 teaspoon chopped parsley

1 tablespoon capers

teaspoon celery seeds

teaspoon ground black pepper

In a 4-quart saucepan, heat 3 inches water to boiling with celery, onion and peppercorns. Add shrimp; return to boiling and cook, covered, 2 minutes or until shrimp are pink and cooked through. Drain, rinse in cold water, and drain well again. Discard onion, celery and peppercorns.

In large bowl, combine shrimp, orange and onion.

In medium bowl, combine vinegar, oil, lemon juice, ketchup, sugar, garlic, salt, mustard seeds, parsley, capers, celery seeds and pepper; pour over shrimp mixture and stir to coat well. Cover and refrigerated 8 hours or overnight.

Serve cold with crackers.

Serves four.

Julie Malambri