Shrimp Nana Recipe

Name: Shrimp Nana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 qt. water; 2 tablespoons plus 1 tsp. kosher salt, divided; 5 pounds unpeeled, medium-size or large, raw Gulf shrimp; 2 medium-size yellow onions, thinly sliced (about 5 cups); 1 cup extra-virgin olive oil; 1 cup fresh lemon juice; 1/4 cup brined capers with juice; 2 tablespoons prepared horseradish; 1 tablespoon Worcestershire sauce; 2 teaspoons garlic powder; 2 teaspoons paprika; 2 teaspoons celery salt; 1/2 teaspoon cayenne pepper; Hot sauce; Lemon wedges

Servings: persons

7 qt. water
2 tablespoons plus 1 tsp. kosher salt, divided
5 pounds unpeeled, medium-size or large, raw Gulf shrimp
2 medium-size yellow onions, thinly sliced (about 5 cups)
1 cup extra-virgin olive oil
1 cup fresh lemon juice
1/4 cup brined capers with juice
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons celery salt
1/2 teaspoon cayenne pepper
Hot sauce
Lemon wedges

1
Bring 7 quarts water and 2 tablespoons of the salt to a rolling boil in a large stockpot over high. Carefully add shrimp, and cook until the shrimp turn pink and are just cooked through, 1 to 2 minutes. Drain shrimp in a colander, and rinse with cold water. When shrimp are cool enough to handle, peel and devein. (Save shells for stock, if desired.)
2
Layer shrimp and onion slices in alternating layers in a large, sealable storage container.
3
Whisk together olive oil, lemon juice, capers, horseradish, Worcestershire sauce, garlic powder, paprika, celery salt, cayenne, and remaining 1 teaspoon salt in a large bowl. Pour marinade over shrimp; cover and chill 2 hours. Toss mixture (or invert container), and chill 2 to 3 days, tossing occasionally. Taste shrimp before serving, and add salt, heat, or lemon juice as desired. Serve as an appetizer, with toothpicks, hot sauce, and lemon wedges. Shrimp will keep for an additional 3 days in the refrigerator.
4
Note: This recipe can be enhanced with any fresh herbs you have on hand. Feel free to add a few fresh bay leaves to the marinade, or toss marinated shrimp with chopped fresh flat-leaf parsley just before serving.
5
The total time includes 2 days marinating.

1143

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 7 qt. water, 2 tablespoons plus 1 tsp. kosher salt, divided, 5 pounds unpeeled, medium-size or large, raw Gulf shrimp, 2 medium-size yellow onions, thinly sliced (about 5 cups), and more.

Yes, Shrimp Nana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Nana

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