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Tuesday, April 10, 2012

Shrimp Sea Island

This recipe comes from Sea Island, Georgia.  My grandparents lived there until I was 18 and I used to go spend the summers there.  The food was always awesome.  I miss the fresh seafood and the southern cooking & hospitality.  How I envy Scarlett O'Hara!!  In this recipe, the onions are as good as the shrimp, but do try it even if you aren’t lucky enough to have Vidalias.

Shrimp Sea Island. 1 1/2 cider vinegar, 1/2 cup sugar


  • 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


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.)

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