Spiced Shrimp

Preparation info

  • Difficulty

    Easy

  • Makes

    1 quart

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Fix this the day before entertaining

Ingredients

  • 1 lb. cooked, peeled and deveined shrimp (4 c.)
  • 3 medium onions, thinly sliced
  • 1 lemon, sliced
  • ½ c. white vinegar
  • ¼ c. water
  • 2 tsp. salt
  • 1 tsp. sugar
  • ½ tsp. dry mustard
  • ¼ tsp. ground ginger
  • ½ tsp. peppercorns
  • 1 bay leaf
  • tsp. Tabasco sauce
  • ¼ c. lemon juice
  • ½ c. salad oil

Method

  • Fill a bowl with alternating layers of shrimp, sliced onions and lemon.
  • Combine vinegar, water, salt, sugar, dry mustard, ginger, pepper, bay leaf and Tabasco sauce in a saucepan. Bring to a boil; cover, simmer 5 minutes. Cool.
  • Strain; add lemon juice and oil. Pour over shrimp. Cover, and refrigerate 24 hours. Stir occasionally. Drain before serving. Have wooden picks for spearing.