Posted by: Imp 05-27-99 3:37 PM
2 quarts water
3 small onions, sliced, (divided)
1 garlic clove, minced
1 bay leaf
3 teaspoons salt, (divided)
2 and 1/2 lbs. uncooked shrimp, peeled and deveined
3/4 to 1 cup catsup
1/2 cup vinegar
6 tablespoons canola oil
1 tablespoon chopped chives
1 and 1/2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
1/8 tsp. curry powder
In a large kettle, combine water, 1 onion, garlic, bay leaf and 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add shrimp; simmer for 5-7 minutes or until shrimp turn pink. Drain immediately; rinse in cold water. Place in a large glass or plastic bowl with remaining onions.
In a small bowl, combine catsup, vinegar, oil, chives, Worcestershire sauce, pepper, curry powder and remaining salt. Pour over shrimp. Cover and chill for 6 hours or overnight.
Drain before serving. YIELD: 10-12 servings.
Source: Best of Country Cooking 1999 submitted by Margaret Mcghee
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