| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
White vinegar |
| 20 |
|
Bay leaves |
| 1 |
lb |
Medium-sized shrimp; cooked |
| 2 |
md |
Onions; sliced |
| 1 |
ts |
Paprika |
| 1 |
ds |
Cayenne pepper |
| 2 |
c |
Salad oil |
| 1/4 |
c |
Worcestershire sauce |
| 1 |
ts |
Salt |
INSTRUCTIONS
Heat vinegar and 10 whole bay leaves. DO NOT BOIL. Remove leaves. Let
vinegar cool. ln a large bowl or Tupperware container, make a layer of
shrimp, onion, and a few bay leaves. (You may reuse the bay leaves you
cooked in the vinegar.) Layer until all shrimp, onion and bay leaves are
used up. Make dressing of heated vinegar and remaining ingredients and pour
over shrimp. Allow to marinate in refrigerator for at least 8 hours. (lt is
better the longer it marinates.) Stir or shake occasionally. Serve in a
large bowl, with cocktail forks or toothpicks. Serve with Triscuits and
lots of napkins.
DEBBY BRANSFORD COATES
(MRS. WAYNE)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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