Search
by Ingredient

Camouglage Shrimp-In-A-Pickle

StarStarStarStarHalf star

Submitted by sillyberry

YIELD

10 appetizers

PREP

20 min

COOK

5 min

READY

24 hrs

Ingredients

7 ½ 1.8
CUPS L WATER
2 ½ 1.1
POUNDS KG SHRIMP
fresh, medium, unpeeled
3 3
MEDIUM MEDIUM ONIONS
sliced
1 237
CUP ML VEGETABLE OIL
½ 118
½ 118
2 3E+1
TABLESPOONS ML SUGAR
2 ½ 38
TABLESPOONS ML CAPERS
with juice
1 15
TABLESPOON ML LEMON JUICE
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML SALT
¾ 3.8
TEASPOON ML RED HOT PEPPER SAUCE
8 8
EACH EACH BAY LEAVES
broken *

Directions

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.

Drain well; rinse with cold water. Chill.

Peel and devein shrimp.

Layer shrimp and onion in an airtight container.

Combine oil and remaining ingredients.

Pour over shrimp and onion.

Cover and chill 24 hours, stirring occasionally.

Drain before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 945g (33.3 oz)
Amount per Serving
Calories 834 62% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 553mg 184%
Sodium 1145mg 48%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 121g
Vitamin A 13% Vitamin C 25%
Calcium 15% Iron 52%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe