shrimp louisiana
- Categories
- Appetizer
- Yield
- 10 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | White vinegar |
| 20 | Bay leaves |
| 1 pounds | Medium-sized shrimp; cooked |
| 2 mediums | Onions; sliced |
| 1 teaspoon | Paprika |
| 1 dash | Cayenne pepper |
| 2 cups | Salad oil |
| ¼ cup | Worcestershire sauce |
| 1 teaspoon | Salt |
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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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