Dhahran Theatre Group Cookbook, 1993


5 Lbs. shrimp
Crab Boil mix
1 1/2 Cups of oil
1/2 Cup ketchup
1 Tablespoon Worcestershire sauce
7 1/2 Oz. prepared horseradish
1 8 Oz. jar Dijon mustard
1/4 Cup white wine vinegar
2 Medium onions, thinly sliced
Salt & pepper to taste


The day before:

Boil shrimp in crab boil for 5 minutes. Do not overcook. Peel shrimp. Mix next 6 ingredients together for marinade.

In a covered bowl, layer shrimp with onions and sauce. Add salt & pepper. Marinate shrimp in refrigerator overnight, stir every few hours.

Remove shrimp with slotted spoon and serve with toothpicks.Shrimp will keep several days in the refrigerator.

Brenda Rose