Mimi Hiller 09-27-99 11:42 AM
Dad’s Steamed Shrimp
3/4 cup white vinegar
1/2 cup water
1-1/2 teaspoons salt
1-1/2 teaspoons celery seed
1 tablespoon dry mustard
2 tablespoons Old Bay seafood seasoning
1/4 teaspoon ground black pepper
5 pounds large shrimp, shells on
Cocktail sauce (recipe below)
Place first seven ingredients into a pot which is large enough to hold shrimp and bring to boil.
Stir in half of shrimp.
Cook, stirring constantly, just until all shrimp have turned pink.
Remove quickly with slotted spoon to platter.
Repeat with remaining shrimp.
Serve with cocktail sauce.
Eat hot or cold or any temperature in between.
1 cup ketchup
1 cup chili sauce
2 teaspoons lemon juice
2 teaspoons sugar
Horseradish, to taste
Combine all ingredients. Serve with shrimp.
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