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2 cups vegetable oil 1 cup tarragon vinegar 1 jar Durkee sauce 1 teaspoon salt 5 pounds medium shrimp, boiled, peeled and deveined 5-6 Vidalia onions or purple onions, sliced Combine first 4 ingredients in a large bowl; add shrimp and onions. Chill overnight. Yield: 24 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |