St. Augustine Shrimp

Name: St. Augustine Shrimp
Ingredients: 2 quarts water; 1 small onion, peeled and quartered; 1 lemon, sliced; 1/2 cup celery leaves; 3 tablespoons salt; Dash of red pepper; 1 bay leaf; 1 clove garlic, halved; 2 pounds medium shrimp; 1 cup finely chopped celery; 1/4 cup plus 1 tablespoon olive oil; 1/4 cup finely chopped onion; 1/4 cup catsup; 2 tablespoons lemon juice; 1 tablespoon prepared horseradish; 1 tablespoon prepared mustard; 1 tablespoon chopped chives; 1 clove garlic, crushed; Dash of hot sauce; Salt to taste; Leaf lettuce; Black olives; Stuffed egg halves

23 ingredients

3 steps

Ingredients

2 quarts water
1 small onion, peeled and quartered
1 lemon, sliced
1/2 cup celery leaves
3 tablespoons salt
Dash of red pepper
1 bay leaf
1 clove garlic, halved
2 pounds medium shrimp
1 cup finely chopped celery
1/4 cup plus 1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup catsup
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1 tablespoon chopped chives
1 clove garlic, crushed
Dash of hot sauce
Salt to taste
Leaf lettuce
Black olives
Stuffed egg halves

Directions

1

Combine first 8 ingredients in a large Dutch oven. Bring to a boil. Reduce heat, and simmer 15 minutes. Add shrimp; cook 3 minutes. (Do not boil.) Remove from heat; let shrimp cool in liquid 30 minutes. Drain; discard onion, lemon, bay leaf, and garlic. Peel and devein shrimp.
2

Combine chopped celery, olive oil, chopped onion, catsup, lemon juice, horseradish, mustard, chives, crushed garlic, hot sauce, salt to taste, and shrimp in a large mixing bowl; stir well. Cover and chill several hours
3

Spoon shrimp mixture onto a lettuce-lined platter. Garnish with olives and eggs.