The marinade in this recipe also makes a wonderful salad dressing.
Recipe information
Yield
26-30 shrimp
Ingredients
4 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoon The Lady’s House Seasoning
2/3 cup mayonnaise
2 scant tablespoons anchovy paste
2 tablespoons Creole or brown mustard
1 pound large cooked shrimp, peeled, with tails left on
1 red bell pepper, sliced into thin strips
4 green onions, chopped, using entire onion
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
Preparation
In a glass or ceramic bowl, beat together the oil, vinegar, and House Seasoning. Add the mayonnaise, anchovy paste, and mustard, and stir until well blended. Fold in the shrimp, bell pepper, onion, parsley, and lemon juice. Marinate overnight in the refrigerator. Serve cold or at room temperature.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
