Marinated Shrimp
5 pounds fresh shrimp, boiled, peeled and de-veined (21-25 count or larger, if possible)
1 cup canola oil
½ cup vinegar
1¼ cups celery, finely chopped
2½ tablespoons minced green bell pepper
¼ cup onion, finely chopped
1 clove garlic, minced
5 tablespoons fresh parsley, minced
¾ cup spicy hot mustard
2 teaspoons Creole seasoning
Boil shrimp with a spicy commercial seasoning to taste, then cool rapidly with plenty of ice. Place peeled shrimp in a large, non-reactive bowl. Combine remaining ingredients and pour over shrimp. Cover and refrigerate for 24 hours. Shake or stir the container occasionally. Serve cold.
1 cup canola oil
½ cup vinegar
1¼ cups celery, finely chopped
2½ tablespoons minced green bell pepper
¼ cup onion, finely chopped
1 clove garlic, minced
5 tablespoons fresh parsley, minced
¾ cup spicy hot mustard
2 teaspoons Creole seasoning
Boil shrimp with a spicy commercial seasoning to taste, then cool rapidly with plenty of ice. Place peeled shrimp in a large, non-reactive bowl. Combine remaining ingredients and pour over shrimp. Cover and refrigerate for 24 hours. Shake or stir the container occasionally. Serve cold.
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