St. Augustine Shrimp

Oxmoor House
4 servings or 8 appetizer servings


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2 quarts water
1 small onion, peeled and quartered
1 lemon, sliced
1/2 cup celery leaves
3 tablespoons salt
Dash of red pepper
1 bay leaf
1 clove garlic, halved
2 pounds medium shrimp
1 cup finely chopped celery
1/4 cup plus 1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup catsup
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1 tablespoon chopped chives
1 clove garlic, crushed
Dash of hot sauce
Salt to taste
Leaf lettuce
Black olives
Stuffed egg halves


Combine first 8 ingredients in a large Dutch oven. Bring to a boil. Reduce heat, and simmer 15 minutes. Add shrimp; cook 3 minutes. (Do not boil.) Remove from heat; let shrimp cool in liquid 30 minutes. Drain; discard onion, lemon, bay leaf, and garlic. Peel and devein shrimp.

Combine chopped celery, olive oil, chopped onion, catsup, lemon juice, horseradish, mustard, chives, crushed garlic, hot sauce, salt to taste, and shrimp in a large mixing bowl; stir well. Cover and chill several hours

Spoon shrimp mixture onto a lettuce-lined platter. Garnish with olives and eggs.

Created date

February 2010