Marinated Shrimp
1 1/2-cups of salad oil
3/4-cup white vinegar
1 ?-tbspn. salt
2 ? tbspn celery seed
3 tbspn capers
dash of Tabasco
2-cups sliced red onions (divided into separate rings)
3-quarts water
4 tbspn salt
2-bags crab boil2 1/2-lbs peeled, uncooked shrimp
Prepare marinade by combining oil, vinegar, 1 1/2-tbspn salt, celery seed,
capers, Tabasco and red onions. Set aside.
Combine water; 4 tbspn salt and crab boil in a large pot and bring to a fast
boil. Add shrimp; let water return to a oil, then cook 2 minutes and remove from
fire. Reserving liquid, remove shrimp, and place in a colander. Run cold water
over shrimp to stop cooking. When liquid has cooled, return shrimp and let soak
for 1 hour. Drain shrimp and add to marinade and refrigerate at least 24 hours.
Serve on toothpicks.
(Recipe from the Times Picayune Newspaper of New Orleans, LA)
http://www.nancyskitchen.com
