Author Notes
This recipe is from my neighbor Mrs. Withington, who in turn got it from another neighbor. She brings it to our house for a Thanksgiving appetizer, along with pimento cheese and Fritos. They might not have been what the Pilgrims ate, but they are delicious—plus easily made ahead of time, and a crowd-pleaser. —Catherine Lamb
Continue After Advertisement
Ingredients
- For the marinade:
-
1/4 cup
lemon juice
-
1 1/2 teaspoons
salt
-
1 teaspoon
sugar
-
3/4 cup
olive oil
-
3/4 cup
red wine vinegar
-
3/4 cup
water
-
2
bay leaves
-
2 1/2 teaspoons
celery seeds
-
Hot sauce, to taste
- For the shrimp:
-
2 pounds
shrimp, peeled, deveined, and cooked
-
2 cups
Vidalia onions, sliced
-
2 ounces
capers, undrained
Directions
-
For the marinade: Mix together all of the ingredients. Set aside.
-
In a large bowl, layer the shrimp, onions, and capers. Pour the marinade over the top, cover, and refrigerate for at least two hours. Remove the bay leaves before serving.
See what other Food52ers are saying.