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Camouglage shrimp-in-a-pickle
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| Artist: |
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| Categories: |
Seafood, Shrimp |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 7 1/2
| cup | Water | | 2 1/2
| lbs | Unpeeled medium-size fresh | | | - shrimp | | 3
| med | Onions, sliced | | 1
| cup | Vegetable oil | | 1/2
| cup | Red wine vinegar | | 1/2
| cup | Tarragon vinegar | | 2
| tbsp | Sugar | | 2 1/2
| tbsp | Capers with juice | | 1
| tbsp | Lemon juice | | 1
| tbsp | Worcestershire sauce | | 1/2
| tsp | Salt | | 3/4
| tsp | Hot sauce | | 8
| | Bay leaves, broken |
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Procedures:
| 1 | Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. | | 2 | Drain well; rinse with cold water. | | 3 | Chill. | | 4 | Peel and devein shrimp. | | 5 | layer shrimp and onion in an airtight container. | | 6 | Combine oil and remaining ingredients. | | 7 | Pour over shrimp and onion. | | 8 | Cover and chill 24 hours, stirring occasionally. | | 9 | Drain before serving. | | 10 | yield: 10 appetizer servings |
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