Hi Carianna, I have made this numerous times with great success. Rec: Spicy Lemon Marinated Shrimp
I like that it is can be made in stages, and is completed ahead of time. I serve it with sliced lemons, twisted. Great presentaion. Very well received and enjoyed. I have never found the shrimp to get "cooked" or gummy with the marinade. I have done it many different ways, with or without the "spice packet"...Once I used frozen cooked shrimp (Cauz that was what I had on hand...) and added some of the spices ground in the marinade. Very forgiving recipe. Could easily be Skewered for serving
Enjoy your moms party!
Happy New Year,
Barb
spicy lemon-marinated shrimp
Gourmet | September 1999
Terms like large and jumbo can vary among fishmongers. In this recipe we used what are known universally as "U 16/20s" (16 to 20 of them make a pound). We asked our fishmonger to shell and devein the shrimp for us. It cost a little more but saved lots of time.
The dried Aleppo chile flakes we call for in this recipe are from the Aleppo province of northern Syria. Their earthy, robust flavor—with more richness than heat—is famous throughout the Middle East.
Serves 50.
Gourmet Entertains
Active time: 1 hr. Start to finish: 9 hr.
8 large lemons
1/4 cup coriander seeds
1 1/2 cups white-wine vinegar
1/2 cup olive oil
1/2 cup water
1/2 cup sugar
1/4 cup dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes
8 tablespoons coarse salt
1/4 cup pickling spices
10 lb. large (U 16/20) shrimp, shelled and deveined
Remove zest from lemons with a vegetable peeler and remove any white pith from zest strips with a sharp knife. Squeeze 1 1/2 cups lemon juice. Finely grind coriander seeds in an electric coffee/spice grinder. Whisk together zest, juice, coriander, vinegar, oil, water, sugar, chile flakes, and 6 tablespoons kosher salt in a large bowl until sugar and salt are dissolved.
Bring an 8-qt.
pot of water to a boil with pickling spices and remaining 2 tablespoons salt and cook shrimp, 2 lb. at a time, 1 1/2 minutes, or until just cooked through. Return water to a boil between batches. Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.
Cool shrimp slightly and divide among about 8 large sealable plastic bags with marinade.
Stack bags in a large roasting pan, keeping shrimp in single layers. Marinate, chilled, turning bags occasionally, at least 8 hours.
Drain shrimp before serving.
Cooks' note:
• You can marinate the shrimp up to 3 days.
To make 6 servings:
Follow the directions above using the following ingredient amounts:
1 large lemon
1 1/2 teaspoons coriander seeds
3 tablespoons white-wine vinegar
1 tablespoon olive oil
1 tablespoon water
1 tablespoon sugar
1 1/2 teaspoons dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes
1 tablespoon plus 2 1/2 teaspoons kosher salt
2 tablespoons pickling spices
1 lb.
large (U 16/20) shrimp, shelled and deveined
Cooks' note:
• You can marinate the shrimp up to 3 days.
To make 6 servings:
Follow the directions above using the following ingredient amounts:
1 large lemon
1 1/2 teaspoons coriander seeds
3 tablespoons white-wine vinegar
1 tablespoon olive oil
1 tablespoon water
1 tablespoon sugar
1 1/2 teaspoons dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes
1 tablespoon plus 2 1/2 teaspoons kosher salt
2 tablespoons pickling spices
1 lb.
large (U 16/20) shrimp, shelled and deveined
http://www.epicurious.com/recipes/food/views/102249
