Bette Cooper's Marinated Shrimp

By ngaldi

Ingredients

• Court Bouillon
• 2 quarts water
• 1/4 cup onion, sliced
• 1 clove garlic, whole
• 1 bay leaf
• 2 stalks celery with leaves
• 1 1/2 teaspoon salt (or to taste)
• 1/8 teaspoon cayenne
• 1/2 lemon
• 2 pounds raw shrimp with shell
• 1/2 cup celery finely cut
• 1 scallion, finely cut
• 1 tablespoon chopped chives
• 6 tablespoons olive oil
• 3 tablespoons lemon juice
• 1/4 teaspoon tabasco
• 2 tablespoons Heinz chili sauce
• 2 tablespoons catsup
• 2 tablespoons horseradish
• 1 tablespoon french mustard
• 1/4 teaspoon paprika
• 3/4 teaspoon salt (opt)

Preparation

Step 1

Make a court bouillon with ingredients listed. Simmer liquid for 15 minutes and then add raw shrimp to boiling liquid with 1/2 sliced lemon. Simmer shrimp for 4 minutes and then turn off heat. Let them cool in the liquid. Shell and clean. Rub a mixing bowl with garlic and combine 1/2 cup celery, scallion, chives, olive oil, lemon juice, tabasco, chili sauce, catsup, horseradish, mustard, paprika and salt (if using). Add the shrimp and marinate for 12 hours. Serve chilled.
Cook's Notes:
Bette's mother's recipe from Gourmet Magazine.