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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Looking for something just a little differfent to make for a lovely appetizer? Man Oh Man are these GOOD! Everyone goes nuts over these tasty little morsels! If I am making this dish just for myself, I don’t drain the shrimp. I let it marinate in the sauce in the refrigerator, and take out what I want and keep the rest in the refrigerator. They never stay in the refrigerator long though. Preparation time does not include the cleaning and deveining of the shrimp. Ingredients:
1 cup oil (i use canola oil. corn oil is fine) |
1/3 cup ketchup |
1/3 cup vinegar (i use plain apple cider vinegar) |
1/2 teaspoon dry mustard |
2 tablespoons worcestershire sauce |
2 tablespoons sugar |
3 dashes salt |
1 large onion, sliced thinly |
1 lb shrimp (i prefer the medium-large to large size) |
4 bay leaves |
Directions:
1. Mix sauce with electric mixer about 5 minutes before pouring over shrimp.
2. Shell and devein shrimp. Cook shrimp in water until they just turn pink, 1-2 minutes. Don’t overcook.
3. Put cooked shrimp, raw onion slices, and Bay leaves in a container.
4. Pour sauce over all. Fold gently to incorporate the sauce evenly.
5. Cover the container, and let it remain in the refrigerator at least 24 hours. (It is not necessary, but I do stir them once or twice in the 24-hour period. It is an excuse to sample one).
6. Before serving, drain the sauce. Put drained shrimp in serving dish.
7. Sprinkle with parsley flakes, if desired.
8. Serve with crackers.
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