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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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My Mom served this as a starter to dinner last week. My Mom didn't marinate the shrimp for the full 24 hours and the dish was still delicious. Ingredients:
3 lemon slices, thin slices |
2 bay leaves |
1/2 cup water |
1 pinch salt |
1 pinch pepper |
1 lb shrimp, unshelled (about 32) |
1/4 cup ketchup |
1 garlic clove, minced |
1/2 cup vegetable oil |
1/3 cup fresh lemon juice |
2 teaspoons sugar |
1/2 teaspoon celery seed |
1/2 teaspoon mustard seeds |
1/4 teaspoon tabasco sauce |
1 orange, thinly sliced |
1 white onion, thinly sliced |
salt and pepper, to taste |
lettuce leaf, for lining the plates |
Directions:
1. Combine first 5 ingredients in a saucepan and bring to a boil.
2. Add shrimp and boil them, covered, for 1 to 2 minutes, or until pink and just firm to the touch.
3. Drain shrimp in colander, refresh them under cold water, and shell and devein them.
4. In a bowl, combine ketchup, garlic, vegetable oil, lemon juice, sugar, celery seeds, mustard seeds, Tabasco, organe, onion and salt and pepper.
5. Toss shrimp with marinade and chill mixture, covered, for 24 hours.
6. Drain shrimp and arrange on lettuce leaves on serving plates.
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