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This cool and refreshing make-ahead appetizer is sure to be a hit at any dinner party.
In addition to these killer Kumquat and Fennel Smash cocktails, I also picked this make-ahead seafood appetizer to serve at our citrus themed Supper Club dinner.
I spotted this dish over on Velva's Instagram account earlier this year and knew I had to make it sometime soon.
I really enjoyed the mix of ingredients in this dish. I'm all about capers lately, and the poppy seeds were a really nice addition. It's tangy and slightly sweet. There were a lot of onions, so maybe next time I'd cut it down to one.
It makes enough for a crowd, and was a big hit with my Supper Club.
3lbs. large raw shrimp, peeled and deveined
1 cup fresh lemon juice
2 white onions, sliced
1- ½ cups rice wine vinegar
1-cup extra virgin olive oil
⅓ -cup drained capers
2 Tablespoons minced parsley
2 teaspoons kosher salt
1 Tablespoon poppy seeds
2 Tablespoons minced garlic
1 Tablespoon sugar
Head to Tomatoes on the Vine for the full recipe.
jackie says
This looks great!