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Tangy Marinated Shrimp with Parsley or Chives Recipe

Tangy Marinated Shrimp with Parsley or Chives

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on May 07, 2010

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    If you make more than one portion I would still only use the juice of one lemon and cut back on the mayo a little until you see how the consistency comes out. I added roasted red peppers instead because I don't like them raw. I also threw in cherry tomatos and cucumber to try and use up more sauce. All in all it came out well and tastes good. For those of you that think anchovy paste is gross put it in anyway you won't even notice it once it's all mixed.

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  • on April 13, 2007

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    Love most of your recipes Paula, but I must comment on the revue from anonymous stating "I hate shrimp" as the most empty headed, inane "revue" of any recipe on the Food network.

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  • on February 10, 2006

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    I served this at our housewarming party and every guest complimented the dish and asked for the recipe. The average age of the party guests was 40, which tells me that they have tasted shrimp prepared many ways.

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  • on February 04, 2006

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    I doubled the recipe for a superbowl party.. should not have.. the liquid I doubled had the 2 1/2 pounds of shrimp SWIMMING in it...do not want it to get soggy for party tomorrow so had to dump almost all of the marinade... actually I spooned most of it in my mouth!!!

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  • on January 18, 2006

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    This was a great side. My husband and I liked it very much. Thanks Paula!

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  • on May 29, 2005

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    Great receipebut too rich as an entree, appetizer ir GREAT

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  • on May 03, 2005

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    My family liked this salad alot, but I did make a few changes. I used Morton (Nature"s Season seasoning blend instead of house seasoning and only 3/4 tablespoon of anchovy paste.

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  • on December 26, 2004

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    This recipe is very good!! I will keep this going in my family because everyone seems to love it!!!

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  • on September 30, 2004

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    Absolutely Fabulous!

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  • on August 12, 2004

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    Very easy to make and was an attractive dish, but no one enjoyed it at our get together. The anchovy paste gave the shimp an extremely fishy flavor.

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