Peppery Shrimp

These richly spiced shrimp are an elegant improvement on the traditional chilled boiled presentation—and are so flavorful that they need no sauce.

1/2 cup Dijon mustard
1/2 cup white wine vinegar
1/2 cup extra-virgin olive oil, plus more for cooking 1/4 cup minced celery
1/4 cup minced shallots
1/4 cup minced parsley
4 teaspoons crushed red pepper, or more for greater spice
1 1/2 teaspoons salt
2 pounds large shrimp, peeled and deveined, leaving tails on for “handles”

Combine all the ingredients in a large resealable plastic bag, shake once or twice to make sure the shrimp are coated, and marinate in the refrigerator for 4 to 6 hours.

Drain the shrimp into a sieve and shake to drain off excess marinade. Coat a large skillet with olive oil and heat over medium heat. Place the shrimp in one layer (don’t crowd them–if necessary, cook the shrimp in two batches.) Cook, shaking the pan occasionally to turn the shrimp, until the shrimp turn pink and are cooked through, 3 to 5 minutes.

Serve warm or at room temperature.

Makes about 50 shrimp.

Make-Ahead Factor

The marinade can be prepared up to 2 days ahead and kept covered and refrigerated. The cooked shrimp can be made the morning of the party and kept covered and refrigerated. Bring them to room temperature before serving.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.

Peppery Shrimp

Make-Ahead Factor

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