This recipe for tender, flavorful shrimp was used as an example with an article about copyright issues. It's highly unlikely, by the way, that anyone would be sued for putting someone else's published recipe -- with or without attribution -- in a charity cookbook or posting it on the Internet.
Servings: 8 - 10
- 1 1/2 pounds medium cooked shrimp, peeled and deveined
- 1 large onion, thinly sliced
- 7 bay leaves
- 1 cup extra-virgin olive oil
- 2 tablespoons white vinegar
- 2 tablespoons capers
- 2 tablespoons caper juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 4 dashes hot pepper sauce, such as Tabasco
In a large mixing bowl, alternate layers of shrimp, onion and bay leaves. In a small bowl, whisk the remaining ingredients. Pour over shrimp, cover tightly and refrigerate overnight.
Drain the vinaigrette and most of the onions and serve cold, with the bay leaves as garnish.
Adapted from the Web site eGullet (submitted by FiFi); in "Cooking for the Cure"; in Shirley O. Corriher's book, "CookWise" (as "Best-Ever Marinated Shrimp," attributed to Anita Kidd-Humphrey); and as "Jane's Zesty Shrimp" on the Web site of WRIC-TV in Richmond; and in the Augusta Chronicle in an article written by the online chef for the Viking Range Corp.
Tested by Marcia Kramer.
E-mail questions to the Food Section at firstname.lastname@example.org.