8 large shrimp, peeled and deveined
1 small onion, quartered
3 cloves garlic, minced
3 tablespoons butter or margarine, melted
6 cups chopped celery
1 (8 ounce) can whole peeled tomatoes
1 (1.5 fluid ounce) jigger rum maraschino cherry juice
1 (1.5 fluid ounce) jigger honey
2 tablespoons coarsely chopped fresh parsley
2 teaspoons dried minced onion
Slice the shrimp and onion and set aside. Brush fried shrimp with butter and sprinkle with garlic. Flatten shrimp with a cookie press or wooden spoon, if desired.
Place celery, tomatoes, fruit juice, maraschino cherry juice, honey, parsley and onion into a blender with ice or milk, and blend until smooth. Pour mixture into a fine glass bowl and garnish with fresh parsley.
Transfer shrimp mixture to two medium bowls. Sprinkle with chopped celery and chopped onion. Garnish with grated lemon zest and serve chilled.
This was a key ingredient for our slow cooker and most other dishes, and it turned out fabulous. I would certainly use it would anytime
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