Yield:
10-12 servingsIngredients
2 quarts water
3 small onions, sliced, divided
1 garlic clove, minced
1 bay leaf
3 teaspoons salt, divided
2-1/2 pounds uncooked shrimp, peeled & deveined
3/4 to 1 cup ketchup
1/2 cup vinegar
6 tablespoons vegetable oil
1 tablespoon chopped chives
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
1/8 teaspoon curry powder
Instructions
In a large kettle, combine water, 1 onion, garlic, bay leaf & 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncoved, for 5 minutes. Add shrimp; simmer for 5-7 minutes or until shrimp turn pink. Drain immediately; rinse in cold water. Place in a large glass or plastic bowl with remaining onions. In a small bowl, combine the ketchup, vinegar, oil, chives, Worcestershire sauce, pepper, curry powder & remaining salt. Pour over the shrimp. Cover & chill for 6 hours or overnight. Drain before serving.
