Marinated Shrimp

This image courtesy of Joseph DeLeo

You will need a large tureen or casserole for this, from which the shrimp can be served.

Cooking Methodpoaching



Total Timea day or more

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party

Recipe Courseantipasto/mezze, hors d'oeuvre

Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free

Mealdinner, lunch


Taste and Texturegarlicky, herby, light, savory


  • 4 to 5 pounds shrimp, poached, peeled, and chilled
  • 1 large or 2 medium onions, sliced paper-thin
  • 2 or 3 lemons peeled and sliced paper-thin
  • 1 bunch fresh dill, broken into small clusters of leaves
  • Chopped parsley
  • Freshly ground pepper
  • 3 garlic cloves, crushed and wrapped in cheesecloth
  • 1½ to 2 cups olive or half olive and half peanut oil
  • 3 bay leaves


  1. Alternate layers of shrimp, onion, lemon, dill clusters, and chopped parsley. Grind fresh pepper over each layer of shrimp. Place the bag containing the garlic in the center of the dish, where it can be removed before serving. Add the oil, which should come almost to the top of the shrimp. Cover the tureen or casserole, and let it rest in the refrigerator for 18 to 24 hours. Just before serving, remove the garlic bag. Sprinkle with chopped parsley, and add the bay leaves. Serve from the tureen, and provide small plates and picks or small forks.


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