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Shrimp Louisiana

  Cooked shrimp 1 Pound
  Bay leaves 20
  Vinegar 1⁄2 Cup (8 tbs)
  Paprika 1 Teaspoon
  Cayenne pepper 1 Dash
  Onions 2 Medium, sliced
  Wesson oil 2 Cup (32 tbs)
  Worcestershire sauce 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon

Clean shrimp, remove the black vein, rinse in cold water, and drain.
Heat vinegar in a saucepan with about 10 of the bay leaves, but do not allow to boil.
Remove bay leaves and set vinegar aside to cool.
In a quart-size stone crock or jar, place a layer of shrimp, a layer of onion, a few bay leaves, and so on until all shrimp have been used.
Make a dressing, using the spiced vinegar, Wesson oil, Worcestershire, paprika, salt, and cayenne.
Pour over shrimp and let stand in refrigerator 24 hours.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4657 Calories from Fat 3957

% Daily Value*

Total Fat 448 g688.8%

Saturated Fat 59.3 g296.3%

Trans Fat 0 g

Cholesterol 884.6 mg294.9%

Sodium 2684 mg111.8%

Total Carbohydrates 70 g23.3%

Dietary Fiber 14.2 g56.9%

Sugars 25 g

Protein 102 g203.3%

Vitamin A 101.7% Vitamin C 104.2%

Calcium 52.9% Iron 157.6%

*Based on a 2000 Calorie diet

Shrimp Louisiana Recipe