Tutu’s Famous Shrimp recipe
SKILL LEVEL :
Easy,SKILL LEVEL :
Requires marinating or resting time
Tutu's famous shrimp
This is my mom’s famous shrimp recipe she brought to nearly all our family gatherings. Loaded with garlic, oregano, and thyme, it is a very flavorful alternative to traditional shrimp cocktail. She used large jumbo or colossal-sized shrimp and marinated them overnight in a lemon, vinegar, garlic, herb, and olive oil dressing. She served the shrimp with cocktail sauce and a spritz of fresh lemon.Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
Tutu's famous shrimp is an easy, make-ahead appetizer that is loved by our family. The beauty of this recipe is it is made the day before and merely assembled the day you serve it.
My mom recently passed away at 87. My sister and I have spent time going through her belongings, old pictures and stories about her life and we were grateful to find this recipe. Here are a few of the pictures we found:
Mom and I at Newport Beach circa 1959
Me, Mom and Becky in front of the Outrigger Canoe Club
Becky, Mom and I all wearing bikinis she sewed for us
Mom modeling at Michelle's restaurant on Diamond Head. She was seriously hot!
Tutu and Lauren at Kaanapali Beach (sadly all that sand is gone today)
Me, my step-sister Kathy, Becky and Mom at a parmesan cheese factory in Tuscany
Serving Tutu's famous shrimp
I like to serve the shrimp on these cute wooden toothpicks. You can purchase them here on Amazon.SNFD is an Amazon affiliate and we make a small commission when you purchase through our links.
Photo credit: Amazon
I hope you enjoy Tutu's famous shrimp as much as we do
My sister and I will keep up Mom's tradition and serve Tutu's famous shrimp at our family gatherings. I hope you enjoy this shrimp as much as we do. When I make her famous shrimp, I think of my mom and all she did for my sister and I. PrintTutu’s Famous Shrimp Recipe
Tutu’s famous shrimp was my mother’s go-to appetizer she brought to all our family gatherings. She marinated jumbo shrimp in a mixture of lemon, vinegar, garlic and herbs overnight, then served it with cocktail sauce and a spritz of fresh lemon juice. You could call it shrimp cocktail, but it is sooo much better.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 8 - 10 servings 1x
- Category: Appetizer
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Pescatarian
Ingredients
Scale
For the shrimp:
- 2 T kosher salt
- 1 t black peppercorns
- 3 peeled and smashed garlic cloves
- 2 bay leaves
- ½ lemon
- 2 pounds jumbo (13 – 15 per pound) or colossal (8 – 12 per pound) raw, peeled, and deveined shrimp with tails on.
For the marinade:
- 4 T chopped fresh oregano
- 1 T chopped fresh thyme
- 4 T finely chopped garlic, about 12 cloves, depending on the size of the clove
- 5 T fresh lemon juice
- 4 T tarragon vinegar
- ½ t kosher salt, to taste
- ½ cup extra virgin olive oil
For the cocktail sauce:
- ½ cup catsup
- Zest from half a lemon
- 1 to 2 T lemon juice, to taste
- 1 – 2 T prepared horseradish, to taste
- Worcestershire sauce to taste
- Tabasco or Sriracha to taste
For the garnish:
- 1 lemon sliced into 8 wedges
Instructions
For the shrimp:
- Fill a large pot with enough water to submerge shrimp. Add the salt, bay leaves, peppercorns and smashed garlic. Squeeze the lemon half into the water then add it to the pot. Bring to a boil.
- Add the shrimp and return to a slow boil. Cook for 2 – 3 minutes, until shrimp are pink, no longer translucent, and have begun to curl. Do not overcook, or the shrimp will be tough.
- Drain and plunge shrimp into a bowl of ice water to stop further cooking. Once shrimp have cooled, drain and pat dry. Keep refrigerated until marinade is prepared.
For the marinade:
- Mix the first 6 marinade ingredients in a stainless steel bowl large enough to hold all the shrimp. Whisk in the olive oil to combine. Add the cooked shrimp to the marinade and toss to coat. Cover and refrigerate overnight, tossing occasionally to ensure the shrimp are evenly marinated.
For the cocktail sauce:
- Mix all the ingredients together. Taste and adjust seasonings as desired. Chill until ready to serve. Store the cocktail sauce in the fridge for up to a week.
To serve:
- Drain the shrimp and spread out in a shallow bowl or serving plate. Spritz with fresh lemon juice and serve with lemon wedges and cocktail sauce.
Notes
I like to make homemade cocktail sauce because I can get the flavor just like I like it. That said, there is no shame in keeping it simple and purchasing a jar.
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