| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers, Charles |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh shrimp |
| 6 |
qt |
Water |
| 1/4 |
c |
Salt |
| 2 |
pk |
Zatrain's shrimp/crab seasoning |
| 2 |
tb |
Black pepper |
| 1 |
|
Large lemon-halved |
| 1 |
c |
Wesson oil |
| 1/2 |
c |
Olive oil |
| 3/4 |
c |
Heinz white vinegar |
| 2 |
ts |
Salt |
| 2 |
tb |
Lea & Perrins Worcestershire Sauce |
| 1/2 |
ts |
Tabasco Jalapeno Sauce |
| 1 |
lb |
Vidalia onions-sliced thin |
| 2 |
cl |
Garlic — minced |
| 2 |
tb |
Capers |
| 2 |
ts |
Celery seed |
| 3 |
|
Jalapeno peppers — minced |
INSTRUCTIONS
In a large pot, bring the water, salt, crab boil, and pepper to a boil.
Squeeze in the lemon juice and add the rinds. Pour in the shrimp, all at
once. Bring back to boil, over HIGH heat. Boil 3 minutes...NO MORE. Remove
from heat. Add 3-4 cups ice cubes to pot to stop cooking. Let stand 5-10
minutes. remove shrimp. When cool enough to handle, peel, leaving last tail
segment attached. Set aside. In a large bowl,stir together the remaining
ingredients. Add shrimp to marinade. Toss to coat well. Cover tightly.
Refrigerate overnight or up to two days, tossing occasionally in marinade.
Drain. Serve on a large platter or decorative bowl lined with lettuce
leaves. Garnish with a scattering of ripe olives.
NOTES : This is my own recipe. Created in 1969 while living in Fairhope,
Alabama
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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