For many of us, the holidays mean the return of special foods, those favorite family dishes that hold special meaning. They’re the once-a-year treats that help tie families together and offer reminders of those who came before. Without these dishes on the holiday table, the season just wouldn’t be the same.
We asked our readers to share some of their favorite holiday treats. They replied with recipes that would bring grace to any holiday table. We thought you might want the main course — whether it’s turkey, ham, lamb, beef or goose — to represent your family’s tradition, so here’s another dish you can use to expand your holiday table and to incorporate some of the traditions of your neighbors.
Submitted by Dianne Fries of Sandy Springs
I love shrimp for parties, but hate the cocktail sauce drips that end up all over the house. I came across the recipe 40 years ago and modified it to give it a little more zip. It is a favorite and I fixed it for every holiday party. I have never had leftovers.
Make 1 to 3 days ahead
1 ½ large sweet onion sliced into thin rings
2 to 3 pounds of large or extra-large shrimp, cooked and cleaned
2 cups balsamic vinegar (apple cider works, too)
1 cup vegetable oil
½ cup Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon salt
½ teaspoon pepper
2 cloves minced garlic
1 teaspoon paprika
2 small sweet onions diced
Layer shrimp and onion rings in a large container. Combine the remaining ingredients and pour mixture over shrimp and onions. Seal tightly and refrigerate. Turn container over every 6 hours during the first day and every 12 hours after. Marinate at least 24 hours and up to 3 days.
Drain and serve in bowl with tooth picks.