Shrimp Sullivan's Island
Makes 18 appetizer servings
Prep: 45 min, cook: 10 min. chill: 12 hours
10 qt water
2 lemons, cut in half
5 lb unpeeled, medium-sized fresh shrimp
3 medium-size sweet onions, thinly sliced
3 (13.75 cans quartered artichoke hearts, drained
2 C olive oil
1 3/4 C cider vinegar
1 (3.5oz) jar capers, undrained
1/4 C Worcestershire sauce
1 t salt
1/2 to 1 t hot sauce
Garnish: chopped fresh parsley
Bring 10qt water to a boil in a 12qt 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.
Peel shrimp; devein, if desired.
Layer shrimp, onions, and artichoke hearts in 2 (13x9") baking dishes.
Stir together olive oil and next 5 ingredients; pour evenly over shrimp mixture. Cover and chill at least 12 hours or up to 48 hours, stirring occasionally. Garnish, if desired, and serve with a slotted spoon.
Prep: 45 min, cook: 10 min. chill: 12 hours
10 qt water
2 lemons, cut in half
5 lb unpeeled, medium-sized fresh shrimp
3 medium-size sweet onions, thinly sliced
3 (13.75 cans quartered artichoke hearts, drained
2 C olive oil
1 3/4 C cider vinegar
1 (3.5oz) jar capers, undrained
1/4 C Worcestershire sauce
1 t salt
1/2 to 1 t hot sauce
Garnish: chopped fresh parsley
Bring 10qt water to a boil in a 12qt 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.
Peel shrimp; devein, if desired.
Layer shrimp, onions, and artichoke hearts in 2 (13x9") baking dishes.
Stir together olive oil and next 5 ingredients; pour evenly over shrimp mixture. Cover and chill at least 12 hours or up to 48 hours, stirring occasionally. Garnish, if desired, and serve with a slotted spoon.