Contributed by Ann Brownlee of Port O'Connor
3 pounds medium whole shrimp (remove heads, peel and devein)
Juice of one lemon
1 teaspoon salt
1 cup Miracle Whip
¼ cup sugar
1 large red onion - thick sliced, separated into rings
1.3 cup fresh lemon juice
1.2 cup sour cream
2 Tablespoons dried dill weed
Salt to taste
In large stock pot; bring 3-quarts water to a boil. Add shrimp, lemon juice and salt. When water returns to boil, cook 3 to 4 minutes, until shrimp turn pink. Drain and cover with ice to stop the cooking process.
Combine remaining ingredients in large mixing bowl with tight fitting lid. Add shrimp and toss. Place covered bowl in refrigerator overnight to marinate flavors. Toss before serving.
This is a wonderful summertime recipe that can be served by itself with toothpicks or on fresh tomatoes as a salad.
Contributed by Jessica Hanson of Port O'Connor
One pound shrimp tails; peeled, deveined, boiled and chopped
One bunch of green onions sliced thin
1/2 cup chili sauce
1/2 cup Absolut Peppar vodka
2-3 Tablespoons horseradish
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco Sauce
Handful chopped cilantro
Juice of lemon or lime (to taste)
Salt to taste
Prepare shrimp - peel, devein, boil, chop.
Combine shrimp with all other ingredients in mixing bowl.
Refrigerate covered 2-3 hours for flavors to meld.
Spoon into shot glasses for serving. Slurp and enjoy! Repeat as often as desired.