| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Seafood, Side dish, Appetizers |
12 |
Or more |
INGREDIENTS
| 1 |
c |
Cider vinegar |
| 2 |
ts |
Dry mustard |
| 1/2 |
c |
Tomato or spaghetti sauce |
| 1 1/2 |
c |
Corn oil |
| 2 |
tb |
Tabasco sauce |
| 2 |
tb |
Worcestershire sauce |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 2 |
tb |
Drained capers |
| 1 |
c |
Sliced bell peppers, cut into rings (red, yellow and green mixed, if available) |
| 2 |
c |
Thinly sliced red onions (use small onions) |
| 3 |
lb |
Medium (16/20) shrimp, cooked, peeled and deveined, leaving the tip of the tail shell on |
INSTRUCTIONS
From Daniel's Restaurant.
In a large, non-metallic container combine vinegar, mustard, tomato
sauce, corn oil, Tabasco, Worcestershire, salt and pepper. Layer
capers, pepper rings, onion rings and shrimp in storage container.
Pour marinade over all. Seal tightly and refrigerate until ready to
serve. Serve with slices of French bread or crackers.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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