The Washington Post

Marinated Shrimp

Marinated Shrimp 8.000
Jan 4, 2006

This recipe for tender, flavorful shrimp was used as an example with an article about copyright issues. It's highly unlikely, by the way, that anyone would be sued for putting someone else's published recipe -- with or without attribution -- in a charity cookbook or posting it on the Internet.

Servings: 8 - 10
  • 1 1/2 pounds medium cooked shrimp, peeled and deveined
  • 1 large onion, thinly sliced
  • 7 bay leaves
  • 1 cup extra-virgin olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons capers
  • 2 tablespoons caper juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 4 dashes hot pepper sauce, such as Tabasco


In a large mixing bowl, alternate layers of shrimp, onion and bay leaves. In a small bowl, whisk the remaining ingredients. Pour over shrimp, cover tightly and refrigerate overnight.

Drain the vinaigrette and most of the onions and serve cold, with the bay leaves as garnish.

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Recipe Source

Adapted from the Web site eGullet (submitted by FiFi); in "Cooking for the Cure"; in Shirley O. Corriher's book, "CookWise" (as "Best-Ever Marinated Shrimp," attributed to Anita Kidd-Humphrey); and as "Jane's Zesty Shrimp" on the Web site of WRIC-TV in Richmond; and in the Augusta Chronicle in an article written by the online chef for the Viking Range Corp.

Tested by Marcia Kramer.

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Nutritional Facts

Calories per serving (based on 10): 108

% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 133mg 44%

Sodium: 335mg 14%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 14g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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