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Associate.com - Share Your Recipe!

Recipe Name: Pickled Shrimp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Seafood Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 Cup(s) Cider vinegar
2 Teaspoon(s) Dry mustard
1/2 Cup(s) Tomato or spaghetti sauce
1 1/2 Cup(s) Corn oil
2 Tablespoon(s) Tabasco sauce
2 Tablespoon(s) Worcestershire sauce
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Black pepper
2 Tablespoon(s) Drained capers
1 Cup(s) Sliced bell peppers, cut
into rings red yellow
and
green mixed if
available
2 Cup(s) Thinly sliced red onions
use small onions
3 Pound(s) Medium, 16/20 shrimp
cooked peeled and
deveined leaving the tip
of the tail shell on
Directions:
From Daniel's Restaurant.In a large, non-metallic container combine
vinegar, mustard, tomatosauce, corn oil, Tabasco, Worcestershire, salt
and pepper. Layer capers,pepper rings, onion rings and shrimp in
storage container. Pour marinadeover all. Seal tightly and refrigerate
until ready to serve. Serve withslices of French bread or crackers.From
Tuscon area newspapers, 1994, 3rd quarter, courtest MikeOrchekowski.
Fileftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 309
Calories From Fat: 213
Total Fat: 24.1g
Cholesterol: 146.5mg
Sodium: 1187.9mg
Potassium: 233.3mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: 2.2g
Protein: 16.3g


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