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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
10 qt. water |
2 lemons, cut in half |
5 pounds unpeeled, medium-size fresh shrimp |
3 medium-size sweet onions, thinly sliced |
3 (13.75-oz.) cans quartered artichoke hearts, drained |
2 cups olive oil |
1 3/4 cups cider vinegar |
1 (3.5-oz.) jar capers, undrained |
1/4 cup worcestershire sauce |
1 teaspoon salt |
1/2 to 1 tsp. hot sauce |
garnish: chopped fresh parsley |
Directions:
1. Bring 10 qt. water to a boil in a 12-qt. stockpot over medium-high heat; squeeze lemon halves over water, and add squeezed halves to water in stockpot. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water to stop the cooking process.
2. Peel shrimp; devein, if desired.
3. Layer shrimp, onions, and artichoke hearts in 2 (13- x 9-inch) baking dishes.
4. Stir together olive oil and next 5 ingredients; pour evenly over shrimp mixture. Cover and chill at least 12 hours or up to 48 hours, stirring occasionally. Garnish, if desired, and serve with a slotted spoon.
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