Ingredients:
- 5 pounds medium shrimp
- 5 mild white medium onions, thinly sliced, Vidalias are the best!!
- 2 cups olive oil
- 3/4 pint cider vinegar
- 1 large bottle capers and juice
- 3/4 cup sugar
- 1/4 cup Worcestershire
- 1/2 - 1 tsp Tabasco
- 1 tsp salt
Directions:
1. Boil the shrimp for 3 minutes, no more, drain immediately
2. Peel, devein, wash and drain well
3. In a deep, flat pan, layer the shrimp and onion rings repeatedly until all are used
4. Mix all remaining ingredients thoroughly; pour over the shrimp and onions.
5. Cover and refrigerate at least 12 hours
6 Stir or flip contents at various intervals throughout the 12 hour process
To serve, lift the onions and shrimp from the marinade. Place in a glass bowl or on a large lettuce lined platter. Accompany with cocktail picks (If there are onions left over, save and refrigerate them as you can mix them with mayo to serve later as an hors d’oeuvre with saltine crackers.)
To serve, lift the onions and shrimp from the marinade. Place in a glass bowl or on a large lettuce lined platter. Accompany with cocktail picks (If there are onions left over, save and refrigerate them as you can mix them with mayo to serve later as an hors d’oeuvre with saltine crackers.)
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