Cut the jalapenos in half lengthwise.
Place in a large bowl with the shrimp.
Toss with the remaining ingredients.
Cover and refrigerate up to a day ahead.
Pour off juices after 24 hours.
bring all ingredients except shrimp to boil, once boiling add shrimp and cook until done. It will all depend on the amount you are boiling and if it is thawed or frozen. For my 3 lbs from the frozen state took about 8-10 minutes.
Saute the garlic, onions and 1/4 cup salad oil very slowly (approximately 10 minutes). Add shrimp to sauteed mixture.
Cook slowly about 7 minutes, stirring frequently.
Cool. In a bowl combine the remaining ingredients.
Add shrimp.
Push well down in the liquid. Cover and refrigerate for 24 hours. Serves 4.
5 minutes.
Add peeled shrimp (butterflied if desired) and cook
Combine first 3 ingredients.
Add water (enough to cover the shrimp).
Add shrimp.
Cook 10 to 12 minutes.
It is done when the shrimp turns pink.
Drain and cool with water.
Peel and clean shrimp.
In glass pan (9 x 13-inch), alternate shrimp with layers of onions.
Add bay leaves with sauce.
Place shrimp in boiling salted water.
Reduce heat and simmer for 3 to 5 minutes.
Shrimp are done when they are pink and tender. Drain and rinse with cold water, then chill.
Make alternate layers of shrimp and onion rings in a sealable container.
Mix remaining ingredients and pour over shrimp and onions.
Seal and place in refrigerator for 6 hours or more, shaking or inverting occasionally.
Drain and serve.
Makes 6 servings.
eat. Add half of the shrimp; saute 3 minutes or until
Clean and cook shrimp.
Slice onions.
Alternate layers of shrimp and onion.
Add bay leaves.
Combine oil, vinegar, salt, celery seed, capers and juice and Tabasco.
Mix and pour over shrimp.
Refrigerate; best if made the night before.
Before serving, sprinkle parsley on top.
Cook shrimp until pink and tender; drain and cool.
Make alternate layers of shrimp and onion rings in a container with a lid that seals tightly.
Mix all remaining ingredients; heat to a quick boil and pour over the shrimp and onions.
Seal and refrigerate overnight or at least for 6 hours.
Drain and serve.
Boil shrimp for 2 to 3 minutes; drain shrimp.
Combine oil, vinegar, capers, celery seed, salt and Tabasco.
Place shrimp in shallow dish.
Cover with bay leaves and slices of onions.
Pour oil and vinegar mixture over shrimp.
The shrimp should be chilled for at least 24 hours and can be stored in refrigerator for up to a week.
To serve, drain shrimp and use toothpicks.
ot.
For the shrimp, add the shrimp to the cooled cooking
Place shrimp in top of double boiler with generous amount of salt. Cook over boiling water until shrimp are pink.
Drain off juice.
Pack shrimp, onions, peppers and garlic juice in glass jar.
Mix remaining ingredients in bowl.
Pour over shrimp. Cover tightly. Be sure shrimp are completely covered with liquid.
Chill for 24 hours to 1 week, shaking jar frequently.
Peel shrimp; devein, if desired.
Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water.
Layer shrimp and onions in a large bowl. Wisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.
Cover shrimp with boiling water and add celery tops, mixed pickling spices and 3 1/2 teaspoons salt. Cover and simmer 3 to 5 minutes. Drain and cool with cool water. Peel and devein shrimp under cold water. Layer shrimp and onions. Mix the bay leaves, salad oil, white vinegar, celery seed, salt and Tabasco and pour over shrimp and onions. Marinate in the refrigerator for 24 hours.
Season 2 1/2-quarts water with 3 tablespoons salt, then add ingredients, except the shrimp, 4 onions and bay leaves.
Bring to boil; simmer 20 minutes.
Add shrimp and bring to boil; simmer 12 to 15 minutes.
Cool; devein shrimp.
In large pan, arrange the shrimp in layers with 4 medium onions and bay leaves.
Pour over each layer the following sauce.
oil over high heat. Add shrimp and 1 tablespoon salt; reduce
Layer shrimp and onion slices in a glass bowl.
Combine remaining ingredients and pour over shrimp.
Chill, covered, at least 24 hours.
Drain shrimp and arrange shrimp, onion, capers and lemon slices on lettuce leaves to serve as a first course or with picks as a party platter.
Place shrimp in boiling salted water; reduce heat and simmer for 3 to 5 minutes.
Shrimp are done when they are pink and tender; drain and rinse with cold water, then chill.
Saute shrimp, but do not over cook.
Mix oil, vinegar, sugar, garlic salt, onion, Italian seasoning and Tabasco, if desired.
Add shrimp; chill and serve.
Bring a large pot of lightly salted water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain and set aside.
Place the onion and green pepper in a large bowl. Add vegetable oil, ketchup, cider vinegar, sugar, mustard, and capers. Season with garlic powder, Worcestershire sauce, salt, pepper and hot sauce, and mix until well blended. Place shrimp into the bowl with the sauce, cover, and refrigerate until thoroughly chilled. Serve cold.