Shrimp Sullivan's Island

Shrimp Sullivan's Island
Photo by www.myrecipes.com

Ingredients

  • 1 teaspoon salt
  • 3 medium-size sweet onions, thinly sliced
  • 5 pounds unpeeled, medium-size fresh shrimp
  • 2 lemons, cut in half
  • ¼ cup Worcestershire sauce
  • 2 cups olive oil
  • 1 (3.5-oz.) jar capers, undrained
  • + 5 more ingredients
    • ½ to 1 tsp. hot sauce
    • Garnish: chopped fresh parsley
    • 10 qt. water
    • 1 ¾ cups cider vinegar
    • 3 (13.75-oz.) cans quartered artichoke hearts, drained

1. Bring 10 qt. water to a boil in a 12-qt. stockpot over medium-high heat; squeeze lemon halves over water, and add squeezed halves to water in stockpot. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water to stop the cooking process. 2. Peel shrimp; de...

View full recipe at My Recipes

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