It figures that this colorful and carefree dish is a favorite with Margaret McGehee's family. "The recipe evolved from adding and subtracting ingredients until everyone liked the results," reports the Knoxville, Tennessee reader.
Recommended: 30 Appetizer Recipes Ready in 15 Minutes
- 2 quarts water
- 3 small onions, sliced, divided
- 1 garlic clove, minced
- 1 bay leaf
- 3 teaspoons salt, divided
- 2-1/2 pounds uncooked shrimp, peeled and deveined
- 3/4 to 1 cup ketchup
- 1/2 cup vinegar
- 6 tablespoons vegetable oil
- 1 tablespoon chopped chives
- 1-1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon pepper
- 1/8 teaspoon curry powder
- In a large kettle, combine water, 1 onion, garlic, bay leaf and 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add shrimp; simmer for 5-7 minutes or until shrimp turn pink. Drain immediately; rinse in cold water. Place in a large glass or plastic bowl with remaining onions. In a small bowl, combine ketchup, vinegar, oil, chives, Worcestershire sauce, pepper, curry powder and remaining salt. Pour over shrimp. Cover and chill for 6 hours or overnight. Drain before serving. Yield: 10-12 servings
Originally published as Marinated Shrimp in Country Woman January/February 1997, p10
Reviews for Homemade Marinated Shrimp
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 7, 2013
"This recipe now has become a family favorite in our family too."