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Rating: 4.1/5 (38 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 334
% Daily Value**
Total Fat 24g
37%
Saturated Fat 12g
18%
Unsaturated Fat 2g
Cholesterol 172mg
57%
Sodium 376mg
16%
Total Carbohydrate 5g
2%
Dietary Fiber 0g
1%
Sugars 3g
Protein 23g
Vitamin A  6%Vitamin C  8%
Calcium  9%Iron  20%
Potassium  8%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Camouglage Shrimp-In-A-Pickle

Date Added: July 23, 2009
This unusual recipe combines boiled shrimp and onions to create a tangy seafood relish. Make it at least a day ahead and serve as an appetizer.

Ingredients:

7 1/2 cups Water
2 1/2 lb Fresh Shrimp Unpeeled medium-size
3 Onions sliced
1 cup Vegetable Oil
1/2 cup Red Wine Vinegar
1/2 cup Tarragon vinegar
2 tablespoons Sugar
2 1/2 tablespoons Capers with juice
1 tablespoon Lemon Juice
1 tablespoon Worcestershire Sauce
1/2 teaspoon Salt
3/4 teaspoon Hot Sauce
8 Bay Leaves broken
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Directions:

1. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.

2. Drain well; rinse with cold water. Chill. Peel and devein shrimp.

3. Layer shrimp and onion in an airtight container.

4. Combine oil and remaining ingredients. Pour over shrimp and onion.

5. Cover and chill 24 hours, stirring occasionally. Drain before serving. Yield: 10 appetizer servings

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Shellfish, Sulfites, Malt, Natural Sweeteners, Shrimp, Fructose Malabsorption, Vinegar, Onion allergies.
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