Recipe by Dreamer in Ontario
My Mom served this as a starter to dinner last week. I don't know where it was originally published but it's accredited to Peter Dorsey of Warwick, Rhode Island The preparation time does not include the 24 hour marinating time. My Mom didn't marinate the shrimp for the full 24 hours and the dish was still delicious.
Top Review by Muffin Goddess
Very yummy shrimpies! I had a 2 pound bag of shrimp, so I used the whole thing and just doubled the recipe (except for the onion, because I knew DH wouldn't touch this if I added 2 whole onions). I tried these both immediately after mixing in the marinade, and after 24 hours. No worries if you're short on time, because they taste great even without the full marinating time. The citrus and spices are perfect in this. Definitely a keeper, thanks for posting! Made for The Hot Pink Panthers for ZWT9
- 3 lemon slices, thin slices
- 2 bay leaves
- 1⁄2 cup water
- 1 pinch salt
- 1 pinch pepper
- 1 lb shrimp, unshelled (about 32)
- 1⁄4 cup ketchup
- 1 garlic clove, minced
- 1⁄2 cup vegetable oil
- 1⁄3 cup fresh lemon juice
- 2 teaspoons sugar
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon mustard seeds
- 1⁄4 teaspoon Tabasco sauce
- 1 orange, thinly sliced
- 1 white onion, thinly sliced
- salt and pepper, to taste
- lettuce leaf, for lining the plates
Directions See How It's Made
- Combine first 5 ingredients in a saucepan and bring to a boil.
- Add shrimp and boil them, covered, for 1 to 2 minutes, or until pink and just firm to the touch.
- Drain shrimp in colander, refresh them under cold water, and shell and devein them.
- In a bowl, combine ketchup, garlic, vegetable oil, lemon juice, sugar, celery seeds, mustard seeds, Tabasco, organe, onion and salt and pepper.
- Toss shrimp with marinade and chill mixture, covered, for 24 hours.
- Drain shrimp and arrange on lettuce leaves on serving plates.