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Shrimp Sullivan's Island

Southern Living JULY 2006

  • Yield: Makes 18 appetizer servings
  • Cook time:10 Minutes
  • Prep time:45 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.

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Shrimp Sullivan's Island recipe

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