Marinated Shrimp & Mushrooms

With the holidays approaching, there are numerous parties to attend and to give. As I mentioned earlier, our carnival season is also in full swing and will continue until the beginning of Lent. So much good eating to do.

This is one of my favorite ways to serve shrimp at cocktail parties and everyone always mounds a heaping pile on their plate, either the first time around or the second. Enjoy!


Marinated Shrimp & Mushrooms

3 pounds medium size cooked shrimp -peeled and deveined
4 cups halved mushroom caps
Juice of one lemon
2 cups Wesson Oil
3/4 cup red wine vinegar
1 bottle capers with juice
1 1/2 tablespoons celery salt
1 tablespoon Worcestershire sauce
10 or so drops Tabasco sauce
4 medium white onions -sliced
1 medium red bell pepper -diced
1/2 cup diced celery with leaves
1 can artichoke hearts -quartered

Mix all ingredients and marinate in the refrigerator overnight – toss well before serving.

15 thoughts on “Marinated Shrimp & Mushrooms

  1. Drick

    @Trix – you and poppa are always welcome…@TwoGirls, Laura, Cookin', 5 Star – it is wonderful and my guests will stand around the bowl until I shoo them away…@Mary – not keeping count, but I think you are still ahead…@Chef – thanks, the sauce is good for mopping, ya know…@Sook & Pegasus – it's like a pickled recipe with just enough bite to enhance….ya gotta try it…

  2. redkathy

    Drick, This is definitely one for the must try list! I know for certain my DH will so enjoy this. In fact, I'll serve it New Years Eve with some homemade crusty bread chunks on the side. (I have to stop thinking about this recipe right now, I'm getting hungry for shrimp!)


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