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2 qts. water
1 small onion
clove of garlic
bay leaf
few celery leaves (Savoy cabbage leaves optional)
3 Tsp. salt
dash of datil or cayenne
sliced lemon
2 lbs. of shrimp
1 cup minced celery
1/4 cup minced onion
1 Tbsp. chopped chives
5 Tbsp. olive oil
2 Tbsp. lemon juice
4 Tbsp. catsup
1 Tbsp. horseradish
1 Tsp. prepared mustard
a dash of Tabasco
black olives
halves of well seasoned stuffed eggs

Into a large saucepan, put 2 qts. water, 1 small onion, a clove of garlic, a bay leaf, a few celery leaves, 3 Tsp. salt, a dash of datil or cayenne and a sliced lemon. Simmer for 15 minutes, add 2 lbs. of shrimp and cook for 10 minutes. Allow shrimp to cool in the broth, then shell and devein. Rub mixing bowl with a cut clove of garlic. Combine 1 cup minced celery, 1/4 cup minced onion, 1 Tbsp. chopped chives, 5 Tbsp. olive oil, 2 Tbsp. lemon juice, 4 Tbsp. catsup, 1 Tbsp. horseradish, 1 Tsp. prepared mustard, a dash of Tabasco, and salt to taste. Marinate the shrimp in this for several hours and serve in the sauce. Garnish with black olives, halves of well seasoned stuffed eggs and watercress.
For a large shrimp platter, why not use a few of those beautiful Savoy cabbage leaves as a welcome change from lettuce?