Shrimp Sullivan's Island

Recipe from

Southern Living

Recipe Time

Prep: 45 Minutes
Cook: 10 Minutes
Chill: 12 Hours

Ingredients

10 qt. water
2 lemons, cut in half
5 pounds unpeeled, medium-size fresh shrimp
3 medium-size sweet onions, thinly sliced
3 (13.75-oz.) cans quartered artichoke hearts, drained
2 cups olive oil
1 3/4 cups cider vinegar
1 (3.5-oz.) jar capers, undrained
1/4 cup Worcestershire sauce
1 teaspoon salt
1/2 to 1 tsp. hot sauce
Garnish: chopped fresh parsley

Preparation

1. Bring 10 qt. water to a boil in a 12-qt. stockpot over medium-high heat; squeeze lemon halves over water, and add squeezed halves to water in stockpot. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water to stop the cooking process.

2. Peel shrimp; devein, if desired.

3. Layer shrimp, onions, and artichoke hearts in 2 (13- x 9-inch) baking dishes.

4. Stir together olive oil and next 5 ingredients; pour evenly over shrimp mixture. Cover and chill at least 12 hours or up to 48 hours, stirring occasionally. Garnish, if desired, and serve with a slotted spoon.

Betty Drennen, Birmingham, Alabama,

Southern Living

July 2006
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