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| Fall on Pleasant Point |
2 lbs raw shrimp
3/4 cup olive oil
1/2 cup tarragon vinegar
2 TBS chopped tarragon (fresh or dried)
3 bunches of green onions (scallions), chopped fine
5-8 large garlic cloves, minced
3 TBS horseradish ( I usually use grated from a jar)
3 TBS dijon mustard
2/3 cup ketchup
2 TBS paprika
1/2 tsp cayenne pepper powder
1 tsp salt
Preparation
Peel and devein shrimp
Boil 2 quarts of water, add shrimp, boil until pink
Drain shrimp
Mix all other ingredients in bowl or 1 gallon ziplock bag
Add cooked, drained shrimp to mixture
Marinate shrimp in mixture for at least 12 hours
Preparation Time
45 minutes to prepare, not counting marinating time.
Serves 6-8 people as an appetizer
Serve with crackers as an appetizer or on a bed of lettuce as a salad.
Notes from Liz
The original recipe was published in a North Carolina state fisheries publication in the 1960's. It is a Sorrell Family Favorite! I changed the oil to olive oil (it was vegetable oil). I added chopped tarragon. If you cannot find tarragon vinegar, use white wine vinegar and 4 TBS of chopped tarragon-replacing the 2 TBS of chopped tarragon. I have made this recipe for over 40 years. The secret is to not overcook the shrimp! It is a favorite of all of my guests.
