Pickeled shrimp

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Fresh; raw shrimp, peeled (up to)
3 Stalks chopped celery leaves (1/2 cup)
¼ cup Whole mixed pickling spices
2 quarts Boiling water
2 larges Sliced onions (2 cups)
5 Whole bay leaves
1½ cup Cooking oil
1½ cup White vinegar
¼ cup Chopped pimentos (2 ounces)
2 tablespoons Capers with liquid
1½ teaspoon Celery seed
1½ teaspoon Salt
¼ teaspoon Texas Pete hot sauce

Directions

submitted by: tpogue@...

I got this from the True Southern Family Cookbook and it looked good. It's a very neat site with lots of recipes. Check it out.

Makes about 1 quart. Although this is best with fresh shrimp, it is also delicious with canned shrimp.

Loosely tie celery leaves and pickling spices in a piece of cheesecloth, making a spice bag (see insert below). Place in boiling water and simmer for 10-15 minutes. Add shrimp and cook 5 minutes. Drain well. Discard contents of spice bag.

In large bowl, place sliced onions and shrimp in alternating layers. Add bay leaves. Combine oil, vinegar, pimentos, capers, celery seed, salt and hot sauce. Pour over the shrimp and onions. Cover and chill for at least 6 hours or overnight.

With a slotted spoon, remove shrimp and onions. Place them in a serving bowl, with toothpicks available for spearing shrimp.

Recipe Archive - 01 July 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

Downloaded from Glen's MM Recipe Archive, .

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