From the Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1-1/4 cups salad oil
  • 3/4 cup white vinegar
  • 1-1/2 teaspoons salt
  • 2-1/2 teaspoons celery seed
  • 2-1/2 tablespoons capers, with juice
  • 1 clove garlic, crushed
  • 2 pounds cooked, shelled shrimp
  • 3 medium onions, thinly sliced
  • Several bay leaves
  • Several whole cloves

Make a marinade sauce by mixing together the first 6 ingredients, chill.  In a shallow refrigerator dish arrange shrimp and onions in layers, sprinkling broken bay leaves and cloves throughout.  Pour the marinade sauce over all.  Cover and refrigerate for 24 hours, turning shrimp occasionally.  Will keep for several weeks in the refrigerator.

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