Recipe: Swedish Shrimp and Onions

This is one of my mom’s most popular holiday dishes. There’s never been an actual fight over them, but if our family and friends were a tad less Minnesota-proper, I can envision it.

Swedish Shrimp and Onions

1C canola oil
3/4 C white wine vinegar
1/4 C capers and juice
2 1/2 t celery seed
1 t salt (total)
Tabasco to taste
1 pkg Louisiana Crab and Shrimp Boil seasoning
1/2 C celery tops
1 1/2 # shrimp (16-20 count) shelled and deveined, tails on, frozen in bag, not cooked
2 C sliced sweet onions
7 bay leaves

In leakproof container (i.e. Rubbermaid) with lid combine oil, vinegar, capers, celery see, 1/2 t salt and Tabasco. Set marinade aside.

In large pot heat 2 qts water to boiling. Add shrimp boil seasoning, celery tops and 1/2 t salt. Simmer 5-10 minutes. Add shrimp and cook until they turn pink, 1-2 minutes. Do not overcook. Drain and hold under cold running water. If you bought shrimp with shells and veins, now is the time to remove shell and both veins.

Alternate shrimp, onions and bay leaves in Rubbermaid container. Pour marinade over. Cover and chill for 24 hours, turning several times.

To serve, drain marinade, remove bay leaves and celery tops and arrange shrimp and onions on a platter with shredded lettuce, crackers and lemon slices. Or serve in pretty bowl without any condiments.

P.S. We usually don’t have this at Thanksgiving, but almost always have it at Christmas. YUM!

One thought to “Recipe: Swedish Shrimp and Onions”

  1. This is not Swedish! I’ve never heard of a Swedish dish like this. Besides I don’t think ingredients like canola oil, white wine vinegar, tabasco, Louisiana Crab and Shrimp Boil seasoning and sweet onions are in any way Swedish and not used in Swedish cooking. Stop hijacking our trademark! It’s Minnesotan at most, but I would simply call it American. Swedish cuisine is awesome. Trust me – it’s much more than IKEA-meatballs (which aren’t the real thing, anyway). This dish, however, is in no way Swedish. Just wanted to clarify that. most Americans don’t know the first thing about Swedish cooking. Their thoughts immediately go to Swedish meatballs and the Swedish chef, who doesn’t speak anything remotely close to Swedish.

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