Monday, November 23, 2009



Worth the 7-day wait!

Once in a while, I like to make a dish in advance, place it in the refrigerator, and just pop it on the counter for my guests to enjoy. You might be thinking that this shrimp could not possibly be kept covered for 7 days without becoming spongy or rubbery. Believe me, when you prepare them this way, they are always as fresh tasting as if they had just been steamed. They are savory beyond words and always disappear quickly when I serve them.

Serves: 12 people, as an appetizer

Remember: The dish must be made 7 days ahead of serving time.


2 lbs. peeled, cooked shrimp
2 large onions
1 container bay leaves


1 ¾ cups salad oil –do not use olive oil
5 T. celery seed
2 T. Tabasco
1 cup regular vinegar
2 t. salt


Layer shrimp, sliced onions and bay leaves in shallow glass dish with lid. Pour mixed marinade over shrimp and cover with lid or aluminum foil. Cover entire dish with a good plastic wrap and refrigerate for 7 full days.

Serve in a large decorative bowl.

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  1. Cheryl, isn't this that fabulous shrimp dish you served at one of the Art by Night functions a few months ago? if it is, hun, i am so very glad you posted was truly one of my most favorite of your food creations. i plan on serving this at a Christmas function we are attending....and i will be sure to credit you for its creation and let you know how quickly it disappears.....kinna


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