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Title: St. Augustine Shrimp
Categories: Seafood, Vegetables, Citrus, Herbs
Yield: 4 Servings

2 qt Water
1 sm Onion; peeled, quartered
1 Lemon; sliced
1/2 c Celery leaves
3 tb Salt
ds Red pepper
1 Bay leaf
1 cl Garlic; halved
2 lb Medium shrimp
1 c Fine chopped celery
1/4 c + 1 tb olive oil
1/4 c Fine chopped onion
1/4 c Catsup
2 tb Lemon juice
1 tb Prepared horseradish
1 tb Prepared mustard
1 tb Chopped chives
1 cl Garlic; crushed
ds Hot sauce
Salt
Leaf lettuce
Black olives
Stuffed egg halves

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.

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

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

4 servings or 8 appetizer servings

RECIPE BY: Oxmoor House | January 1984

RECIPE FROM: https://www.myrecipes.com

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