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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 18 |
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I found this great, casual appetizer in Southern LIving and streamlined it by using frozen, cooked, peeled shrimp, which is a GREAT product! I served it in a large glass bowl set inside an even larger glass bowl filled with ice, and everybody just helped themselves Ingredients:
5 lbs peeled shrimp, thawed (frozen, cooked, medium-size) |
2 lemons, cut in half |
3 medium sweet onions, thinly cliced |
3 (13 3/4 ounce) cans quartered artichoke hearts, drained |
2 cups olive oil |
1 3/4 cups cider vinegar |
1/4 cup worcestershire sauce |
1 teaspoon salt |
1 teaspoon hot sauce |
chopped fresh parsley |
Directions:
1. Squeeze lemon halves over thawed shrimp and toss.
2. Layer shrimp, onions, and artichoke hearts in two 13 X 9 baking dishes.
3. Stir together olive oil and next 5 ingredients; pour evenly over shrimp. COver and chill at least 12 hours or up tp 48 hours, stirring occasionally. Garnish with chopped parsley.
4. Serve cold with a clotted spoon.
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