Gigi's Marinated Shrimp

Carol's Marinated Shrimp

6 cups Water
1 cup White Vinegar
1.5 tbsp tbsp Salt
1 tbsp Celery Seed
1/4 cup Vegetable Oil
Juice of 2 large Lemons
2 large Red Onions sliced thinly
2 stalks of Celery sliced thinly

Mix the above together. Taste. You can increase salt another 1/2 tbsp if you like it a little saltier. 

To cook thawed shrimp.  Put in boiling water for 1 minute and remove.  Cool down quickly by running cold water on the shrimp.

Add 2 pounds of freshly cooked large shrimp (peeled, deveined and tail removed). Be careful not to over cook the shrimp. Even slightly undercook them. The acid in the marinade continues to cook the shrimp and if you overcome them, your shrimp will be tough. Don't use pre cooked shrimp for this reason. Marinate overnight. 

Sometimes my mom puts lemon slices in the marinade to make it look prettier. We also discover that these taste great served on top of ripe avocado slices.

Southern Living Shrimp Casserole

Gigi made this recipe a few months ago and it is one of my new favorite dishes. Yum.

Prep: 30 min., Cook: 17 min., Bake: 25 min.

Yield

Makes 8 servings

Ingredients

• 1 1/2 cups uncooked long-grain rice
• 1 1/2 pounds medium-size raw shrimp
• 1/2 cup butter
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 4 green onions, chopped
• 2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup (4 oz.) shredded Cheddar-colby cheese blend
• 1/4 cup fine, dry breadcrumbs

Preparation

1. Prepare rice according to package directions.

2. Peel shrimp, and devein, if desired.

3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)

4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.

5. Bake at 350° for 25 minutes or until cheese is melted.

*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.

Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.

Carol Dodd, Arley, Alabama, Southern Living, APRIL 2007