| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Shrimp, Seafood, Bubba gump |
10 |
Servings |
INGREDIENTS
| 7 1/2 |
c |
Water |
| 2 1/2 |
lb |
Unpeeled medium-size fresh shrimp |
| 3 |
md |
Onions, sliced |
| 1 |
c |
Vegetable oil |
| 1/2 |
c |
Red wine vinegar |
| 1/2 |
c |
Tarragon vinegar |
| 2 |
tb |
Sugar |
| 2 1/2 |
tb |
Capers with juice |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Salt |
| 3/4 |
ts |
Hot sauce |
| 8 |
|
Bay leaves, broken |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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