*1 lb large to jumbo peeled and steamed or boiled Gulf shrimp, without seasoning
½ cup Arabelle Dilled Onions
½ cup Arabelle Dilled Onion juice
¼ cup canola oil
1 tsp Tony Cachere’s Creole Seasoning
1 tsp sweet paprika
1 ½ tbsp minced fresh parsley
(For a little more heat, add a couple of drops of Crystal or Louisiana hot sauce)
*Recipe is easily doubled or tripled, etc, but be careful not to oversalt the dish with too much Tony Cachere’s Seasoning as it is very salty. Start with the serving for a single recipe and add and taste as you go. Will definitely not need to triple this part of the recipe!
Preparation time: 15 minutes
-Mince parsley and set aside.
-In a serving bowl, combine the shrimp and the Arabelle Dilled Onions.
-Combine Arabelle Dilled Onion juice with the oil by whisking or shaking vigorously in a mason jar until well blended.
-Pour the Dilled Onion Juice and oil mixture over the shrimp and onions.
-Sprinkle the parsley, the Tony Cachere’s, and the paprika over the top.
-Mix everything together well.
-Refrigerate and marinate for at least an hour or up to overnight in the refrigerator, stirring occasionally if possible. The longer it marinates, the better it is!
Can be served as an appetizer with or without crackers (On the Gulf Coast, if we do serve with crackers, it is usually Saltines!), in a lettuce cup with a lemon wedge for a first course, or over buttered and fried French bread absolutely anytime!