Recipe by Johnnie Gabriel
Johnnie owns Gabriel’s Desserts in Marietta, Georgia. While her desserts are delicious and beautiful, she also serves up other Southern dishes at her restaurant. This wonderful recipe was featured in Johnnie’s book, Cooking in the South.
1 ¼ cups virgin olive oil
¾ cup warmed white vinegar
1 ½ teaspoons salt
2 ½ teaspoons celery seed
2 ½ teaspoons capers and juice
Dash of hot sauce
¼ cup Worcestershire sauce
1 tablespoon yellow mustard
3 quarts (12 cups) water
6 to 10 peppercorns
⅛ teaspoon black pepper
Juice and rind of 1 lemon
15 to 20 whole cloves
15 to 20 whole allspice
6 garlic cloves, minced
3 small onions
2 celery stalks, chopped or broken into pieces
2 bay leaves
1 fresh sprig thyme or ¼ teaspoon dried thyme
3 to 5 fresh parsley sprigs
Small pinch of dried red pepper
1 tablespoon Worcestershire sauce
2 to 2 ½ pounds raw shrimp
4 medium onions, thinly sliced
1 box of bay leaves
Lemons, for garnish
1. Prepare the marinade: In a medium bowl whisk together the olive oil, vinegar, salt, celery seed, capers and hot sauce, Worcestershire sauce, and yellow mustard until smooth.
2. Prepare the shrimp: In a large stockpot combine the 3 quarts water, peppercorns, black pepper, juice and rind of a lemon, the cloves, allspice, garlic cloves, 3 small onions, celery, 2 bay leaves, thyme, parsley, red pepper and Worcestershire sauce. Bring to a rolling boil. Add about ¾ pound of the shrimp and return to a rolling boil. When the shrimp float to the top and turn pink they are ready to remove. Remove with a slotted spoon and move to a colander in the sink to drain and cool. Repeat the process until all the shrimp are cooked. When they are cool enough, peel and devein the shrimp.
3. In a non-metallic pan layer the shrimp, 4 medium onions, and a box of bay leaves, pouring the marinade over each layer. Cover and refrigerate for 24 hours.
4. When ready to serve, arrange the shrimp in a large serving bowl, removing the bay leaves. Garnish with lemon slices. Serve with cocktail picks.
Makes: 10-12 servings
Use herbs and spices instead of salt to reduce sodium in your favorite dishes.
Too much sodium in your diet can lead to high blood pressure, which can increase your risk of heart disease or a stroke. Fresh herbs and spices are often more potent than their dried varieties, but the dried varieties can add a lot of flavor as well. Herbs such as allspice, cumin, cilantro, pepper, cloves, horseradish, ginger or mustard are just some of the herbs you can experiment with in the place of salt.
Money-saving Tip: Plant an herb garden in your backyard, or even on a windowsill. If you live near or are visiting Athens, visit the Herb Garden on the University of Georgia campus, and learn more about different herbs.
Georgia State History Fact: Nearly 2 million pounds of shrimp were harvested off the Georgia coast in 2008.