Here is a recipe for your Christmas buffet that’s sure to impress. My mother, Dolores Borel, served this years ago when hosting for her dance club. This Christmas, she helped me with the presentation for my party. Everyone was in awe of how wonderful it looked and tasted.
By Pat Savoie, recipe from Dolores Borel
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Ingredients
2 pounds shrimp
2 sweet onions, sliced into rings
1 1/2 cups vegetable oil
1 1/2 cups white vinegar
1/2 cup sugar
1 1/2 tsp salt
1 1/2 tsp celery seed
4 Tbsp capers with juice
Method
Boil shrimp in salted water 3-5 minutes or until pink. Chill in a cold water bath. Peel. Combine remaining ingredients and marinate shrimp and onions in the refrigerator several days stirring occasionally.
For presentation, I covered a cone-shaped piece of styrofoam first with lettuce, then with parsley using floral picks. Marinated shrimp and onion rings were attached to the “Christmas tree” with plastic picks. Excess were arranged at the base.
Rebecca and guests enjoying the Christmas buffet
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