Camouglage Shrimp-In-A-Pickle
Yield
10 appetizersPrep
20 minCook
5 minReady
24 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ½ | cups |
water
|
|
| 2 ½ | pounds |
shrimp
fresh, medium, unpeeled |
|
| 3 | medium |
onions
sliced |
|
| 1 | cup |
vegetable oil
|
|
| ½ | cup |
red wine vinegar
|
|
| ½ | cup |
tarragon vinegar
|
|
| 2 | tablespoons |
sugar
|
|
| 2 ½ | tablespoons |
capers
with juice |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | teaspoon |
red hot pepper sauce
|
|
| 8 | each |
bay leaves
broken |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | l |
water
|
|
| 1.1 | kg |
shrimp
fresh, medium, unpeeled |
|
| 3 | medium |
onions
sliced |
|
| 237 | ml |
vegetable oil
|
|
| 118 | ml |
red wine vinegar
|
|
| 118 | ml |
tarragon vinegar
|
|
| 3E+1 | ml |
sugar
|
|
| 38 | ml |
capers
with juice |
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
salt
|
|
| 3.8 | ml |
red hot pepper sauce
|
|
| 8 | 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.
