Camouglage Shrimp-in-a-pickle Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
7 1/2 cup: Water,
2 1/2 lbs: Unpeeled medium-size fresh shrimp,
3 medium: Onions, sliced
1 cup: Vegetable oil,
1/2 cup: Red wine vinegar,
1/2 cup: Tarragon vinegar,
2 tbsp: Sugar,
2 1/2 tbsp: Capers with juice,
1 tbsp: Lemon juice,
1 tbsp: Worcestershire sauce,
1/2 tsp: Salt,
3/4 tsp: Hot sauce,
8: 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.
Yield: 10 appetizer servings
Source from luhu.jp
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.
Yield: 10 appetizer servings
Source from luhu.jp