Tartar Sauce Shrimp Recipe

Name: Tartar Sauce Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 unpeeled large fresh shrimp (2 pounds); 2/3 cup olive oil; 1 tablespoon ground turmeric; 2 teaspoons crushed red pepper; 3 cloves garlic, crushed; 2 large sweet red peppers; 3 tablespoons minced shallots; 1 teaspoon Hungarian paprika; 2 to 3 teaspoons hot sauce; 2 teaspoons lemon juice; 1/3 cup olive oil; 1/2 cup mayonnaise; 3 tablespoons diced sweet gherkin pickle; 1 1/2 tablespoons capers, drained; 24 large bay leaves, halved crosswise; 3 lemons, each cut into 8 wedges

Servings: persons

48 unpeeled large fresh shrimp (2 pounds)
2/3 cup olive oil
1 tablespoon ground turmeric
2 teaspoons crushed red pepper
3 cloves garlic, crushed
2 large sweet red peppers
3 tablespoons minced shallots
1 teaspoon Hungarian paprika
2 to 3 teaspoons hot sauce
2 teaspoons lemon juice
1/3 cup olive oil
1/2 cup mayonnaise
3 tablespoons diced sweet gherkin pickle
1 1/2 tablespoons capers, drained
24 large bay leaves, halved crosswise
3 lemons, each cut into 8 wedges

1
Peel and devein shrimp, leaving tails intact; place shrimp in a shallow dish. Combine 2/3 cup olive oil and next 3 ingredients; pour over shrimp. Cover; marinate in refrigerator 4 hours.
2
Cut peppers in half lengthwise; remove and discard seeds and membrane. Place peppers, skin side up, on a baking sheet; flatten with palm of hand. Broil 4 inches from heat (with electric oven door partially opened) 10 minutes or until charred. Place in ice water 5 minutes. Remove from water; peel and discard skins. Combine roasted pepper, shallots, and next 3 ingredients in container of an electric blender. Cover and process on high speed 1 minute or until smooth. With machine running, add 1/3 cup olive oil in a slow steady stream, processing until blended. Transfer to a bowl; stir in mayonnaise, pickle, and capers. Cover and chill.
3
Soak 24 (6-inch) bamboo skewers in water 30 minutes. Remove shrimp from marinade; discard marinade. Thread 2 shrimp, 2 bay leaf halves, and 1 lemon wedge alternately onto each skewer. Place kabobs on rack; grill, uncovered, over medium-hot coals (350u00b0 to 400u00b0), 4 to 5 minutes on each side or until shrimp turn pink. Discard bay leaves. Serve shrimp with tartar sauce.

1980

kcal

Calories

Fat

Carbs

290

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 16 ingredients. The key ingredients include: 48 unpeeled large fresh shrimp (2 pounds), 2/3 cup olive oil, 1 tablespoon ground turmeric, 2 teaspoons crushed red pepper, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tartar Sauce Shrimp

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