Shrimp-boat Cocktail
(4 servings)
1 lb gulf shrimp, raw
1 pint water
1 T. shredded celery
2 t. salt
In a saucepan, boil water with salt and celery, add shrimp cook 5 minutes
or only until they turn pink, drain off liquid cover pan and cool. Peel
and de-vein

Make Sauce
1/2 t. salt
1 t. sugar
1/2 t. onion salt
1/2 t. celery salt
1 t. paprika
1 t. prepared mustard
Add the above ingredients to 1/2 cup salad oil, 1/4 cup apple cider vinegar.
Dressing will thicken. Combine sauce, shrimp, 1 medium onion sliced thin,
half a lemon, sliced thin, 1 T. chopped parsley, 2 T. capers (optional)
chopped finely. Mix and cover, refrigerate 24 hours
Crabmeat may be done in the same sauce.

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