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!