Marinated Shrimp In A Lemon Herb Ice Bowl

Get ready to WOW your guests with this incredible shrimp appetizer. Served in a gorgeous ice bowl, it’s sure to be the talk of the table. Not only is this bowl absolutely stunning, it also keeps the shrimp nice and cold. It’s so EASY to make too.

The shrimp is a Taste of Home recipe that I’ve wanted to try for some time now. My parents were here for a visit and since they are shrimp lovers, I knew this was a perfect time to give it a try. I was not disappointed. The shrimp is absolutely packed with flavor. Fresh herbs, shallot, garlic, lemon juice, red wine vinegar, mustard and olive oil coat the delicate shrimp and seep through every pore as the shrimp marinates in the refrigerator. The result is aromatic, zesty and the flavors complement each other fabulously.

This shrimp is perfect to make for parties since it’s made in advance, extremely simple to prepare, tastes absolutely amazing and looks stunning.

Yields: 8-10 servings

Ingredients: 

FOR THE ICE BOWL:

2 lemons, thinly sliced

1/2 bunch fresh parsley leaves

water, ice cubes

masking tape

2 bowls – 1 1/2-2 quart and 3-4cups

FOR THE SHRIMP

To cook the shrimp:

4 lbs large raw shrimp

2 dry bay leaves

3-5 peppercorns

3-5 fresh parsley leaves

1/2 cup dry white wine

water

salt, to taste

To marinate the shrimp:

4 Tablespoons red wine vinegar

4-6 Tablespoons freshly squeezed lemon juice

1/4 cup olive oil

1 Tablespoon fresh basil, minced

1 Tablespoon fresh parsley, minced

2 shallots, sliced

1 garlic clove, minced

1 1/2 teaspoons dry mustard or 2 Tablespoons regular mustard, such as grey poupon

1 1/2 teaspoons sugar

salt, pepper to taste

For the ice bowl:

In a 1 1/2 -2 quart glass bowl, line the edges with lemon slices and parsley leaves. To make it easier, place some ice cubes on the bottom of the bowl and tuck in the lemon slices and parsley. Place a 3-4 cup glass bowl on top of the ice and herbs and use masking tape, (I used regular tape and it didn’t work great) to center it in the other bowl. Fill up the top bowl with ice to gently weigh it down. Pour water in between the two bowls. Freeze for a few hours, (at least 4) until the ice is completely frozen.

You can also use other herbs for the ice bowl, orange or lime slices, olives, etc. You can also make an ice bowl with berries, mint, edible flowers, etc. and serve fruit in it. The possibilities are endless.

For the shrimp:

Place the shrimp, bay leaves, peppercorns, parsley leaves, and white wine in a medium pot. Fill it up with water, so that the water covers the shrimp by about an inch. Obviously, the shrimp will float to the top, but if you push it down with your hand you’ll be able to tell how much more water to add.Bring to a boil. Season with salt. Cook just until the shrimp turns pink and immediately strain the shrimp and place in an ice bath.

By cooking the shrimp in this fragrant broth, the shrimp is infused with flavor at every level, even when you’re cooking it. Instead of using only water, add a few aromatics to it that will complement the shrimp perfectly.

I usually cook FROZEN shrimp, that way, it’s less likely to overcook. When the shrimp is cool enough to handle, peel and devein the shrimp. Combine with the rest of the ingredients in a large bowl. Toss it all together and refrigerate for at least an hour and up to 24 hours in advance. To remove the ice bowl from between the two bowls that are molding it, remove the tape holding the two bowls. Pour warm water into a large bowl and dip the bottom of the frozen bowl in the water. It should easily come out of the bowl. Pour a bit of warm water into the top bowl and it should also easily lift out. (I was in a bit of a rush so my ice bowl isn’t as solidly frozen as it should be. Lesson learned. If you have time, make your ice bowl a day in advance or the morning of your event.) Place the ice bowl on top of a plate and fill it up with the marinated shrimp. Serve immediately.


Marinated Shrimp in Ice Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 8-10
Ingredients
FOR THE ICE BOWL:
  • 2 lemons, thinly sliced
  • ½ bunch fresh parsley leaves
  • water, ice
  • 2 glass bowls , 1½-2 quarts and 3-4 cups
  • masking tape or freezer tape
FOR THE SHRIMP:
  • ½ bunch fresh parsley leaves
  • 4 lbs large shrimp, raw
  • 2 dry bay leaves
  • 3-5 peppercorns
  • 3-5 fresh parsley leaves
  • ½ cup dry white wine
  • 4 Tablespoons red wine vinegar
  • 4-6 Tablespoons freshly squeezed lemon juice
  • ¼ cup olive oil
  • 1 Tablespoon fresh basil, minced
  • 1 Tablespoon fresh parsley, minced
  • 2 shallots, sliced
  • 1 garlic clove, minced
  • 1½ teaspoons dry mustard, or 2 Tablespoons regular mustard, such as grey poupon
  • 1½ teaspoons sugar
  • salt, pepper, to taste
Instructions
For the ice bowl:
  1. In a 1½-2 quart glass bowl, line the edges with lemon slices and parsley leaves. To make it easier, place some ice cubes on the bottom of the bowl and tuck in the lemon slices and parsley.
  2. Place a 3-4 cups glass bowl on top of the ice and herbs and use masking tape, (I used regular tape and it didn't work great) to center it in the other bowl.
  3. Fill up the top bowl with ice to gently weigh it down.
  4. Pour water in between the two bowls. Freeze for a few hours, at least 4, until the ice is completely frozen.
For the shrimp:
  1. Place the shrimp, bay leaves, peppercorns, parsley leaves, and white wine in a medium pot. Fill it up with water, so that the water covers the shrimp by about an inch.
  2. Bring to a boil. Season with salt.
  3. Cook just until the shrimp turns pink and immediately strain the shrimp and place in an ice bath. I usually cook FROZEN shrimp, that way, it's less likely to overcook.
  4. When the shrimp is cool enough to handle, peel and devein the shrimp.
  5. Combine with the rest of the ingredients in a large bowl.
  6. Toss it all together and refrigerate for at least an hour and up to 24 hours in advance.
  7. To remove the ice bowl from between the two bowls that are molding it, remove the tape holding the two bowls. Pour warm water into a large bowl and dip the bottom of the frozen bowl in the water. It should easily come out of the bowl.
  8. Pour a bit of warm water into the top bowl and it should also easily lift out.
  9. Place the ice bowl on top of a plate and fill it up with the marinated shrimp. Serve immediately.

 
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Comments

  1. says

    I am so glad I’ve bumped into your blog.
    Your energy, beauty, and spirit shine through!
    I especially loved the ice bowl; I will have to try this for company sometime!

    P.s. Don’t let negative comments bring you down. Some folks are just mean.

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