Dinner: Shrimp Nana Recipe | MyRecipes

This recipe will soon become a party staple. You can marinate the shrimp a few days in advance, so by the time guests arrive, the shrimp are an instant appetizers to be eaten in between beers. You could also serve the shrimp on slices of toasted baguette

This recipe includes superfoods such as:

Lemon

Health benefits of Shrimp Nana Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

7 qt. water
2 tablespoons plus 1 tsp. kosher salt, divided
5 pounds unpeeled, medium-size or large, raw Gulf shrimp
2 medium-size yellow onions, thinly sliced (about 5 cups)
1 cup extra-virgin olive oil
1 cup fresh lemon juice
1/4 cup brined capers with juice
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons celery salt
1/2 teaspoon cayenne pepper
Hot sauce
Lemon wedges

Instructions

Bring 7 quarts water and 2 tablespoons of the salt to a rolling boil in a large stockpot over high. Carefully add shrimp, and cook until the shrimp turn pink and are just cooked through, 1 to 2 minutes. Drain shrimp in a colander, and rinse with cold water. When shrimp are cool enough to handle, peel and devein. (Save shells for stock, if desired.)
Layer shrimp and onion slices in alternating layers in a large, sealable storage container.
Whisk together olive oil, lemon juice, capers, horseradish, Worcestershire sauce, garlic powder, paprika, celery salt, cayenne, and remaining 1 teaspoon salt in a large bowl. Pour marinade over shrimp; cover and chill 2 hours. Toss mixture (or invert container), and chill 2 to 3 days, tossing occasionally. Taste shrimp before serving, and add salt, heat, or lemon juice as desired. Serve as an appetizer, with toothpicks, hot sauce, and lemon wedges. Shrimp will keep for an additional 3 days in the refrigerator.
Note: This recipe can be enhanced with any fresh herbs you have on hand. Feel free to add a few fresh bay leaves to the marinade, or toss marinated shrimp with chopped fresh flat-leaf parsley just before serving.

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