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Gamberetto all'Erba -- Shrimp Marinated in Herbs






1-1/2 cup extra virgin olive oil
2 tsp. salt
3/4 cup wine vinegar
3 tsp. celery salt
2 tbsp. capers, with juice
dash Tabasco Sauce
1 md. onion, sliced in rings
8 bay leaves

Shrimp Boil

3 qt. water, boiling
2-1/2 lb. raw shrimp, peeled and deveined
3 tsp. salt
3/4 cup celery, sliced
1/4 pkg. pickling spices (eg. Crab/Shrimp boil)


In a large glass bowl mix together all the ingredients of the marinade. The bowl should be large enough to hold the marinade plus all the shrimp. Make enough marinade to cover the shrimp. Mix well and place the bowl, covered, in the refrigerator.

When the water boils, add the shrimp, salt, celery and pickling spices and boil for 2 minutes after water returns to a boil. Drain and rinse under cold water to stop the cooking process. Stir all the shrimp into the marinade. Mix well to make sure all the shrimp are coated. Refrigerate the mixture for a least 24 hours.

Remove shrimp from the marinade just prior to serving. Serve on a lettuce leaf with a wedge of lemon. As an appetizer, each serving should consist of at least 6 large shrimp. Discard the unused marinade or retain in the refrigerator for future use. The marinade will keep at least 3-4 weeks.

Author's Comments

This is a great old world recipe, and is a fantastic substitution for the mundane shrimp cocktail.

From my cookbook: The “Old Country” Italian Cookbook, by Donald J.P. La Marca

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