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Stir-fried shrimp with peas
Velouté sauce

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 6

1 1/2 pounds shelled shrimp
2 medium sliced onions
1 1/2 cups salad oil
1 cup white vinegar
1 teaspoon salt
1 tablespoon chopped fresh dill
1/2 teaspoon celery salt
1 teaspoon capers
8 lemon wedges
1 small bunch of parsley

Clean and devein the shrimps. Cook in salted boiling water for 3 to 5 minutes. Drain and rinse under cold water.
In a sealable container, alternate layers of onion slices and shrimp. Mix remaining ingredients and pour over shrimp. Cover to seal.
Marinate in refrigerator for 24 hours, basting shrimp 2 or 3 times. Arrange on a serving platter, and garnish with lemon wedges and parsley.

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