Every Thursday on the Good Food Blog we share a recipe from our archives.
Julie Riven is the co-author, with Sheryl Julian, of The Way We Cook: Recipes from the New American Kitchen, published by Houghton Mifflin. She first shared this recipe for Marinated Shrimp in White Wine Vinegar on September 20, 2003.
Marinated Shrimp in White Wine Vinegar
- 2 pounds jumbo shrimp
- 1/4 cup chopped fresh parsley
- 1 shallot
- 1 garlic clove
- 1 1-inch piece fresh ginger
- 1/8 teaspoon sugar
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 2 Tablespoons bottled white horseradish
- 1/2 teaspoon coarse salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 bunch watercress, stems removed
Bring a large pot of water to a boil. Add the shrimp. When the water returns to a boil, cook the shrimp for 2 minutes, or just until they are tender. Do not overcook or they’ll be tough.
Drain the shrimp in a colander and rinse them with cold water until they are no longer hot. Peel the shrimp, devein them and transfer them to a large plastic container.
In a food processor, pulse the parsley, shallot, garlic, ginger, and sugar until smooth. Add the vinegar and lemon juice, and pulse until just thoroughly blended. With the machine running, add the oil in a steady stream, followed by the horseradish, salt and pepper.
Spoon the marinade over the shrimp and turn the shrimp so they are coated all over. Cover the container and refrigerate for at least several hours or for as long as one day. Turn the shrimp in the marinade several times.
To serve, arrange the watercress on a platter. Remove the shrimp from the marinade and set them in concentric circles over the greens.