Snack Style Shrimp

Ingredients

2 1/2 pounds Shrimp
1/2 cup Celery tops
31 teaspoons Salt
1/4 cup Pickling spices
1 pint Onions; sliced
7 -(up to)
8 Bay leaves
SAUCE
1 1/4 cups Salad oil
3/4 cup Vinegar
1 1/2 teaspoons Salt
2 1/2 teaspoons Celery seed
2 1/2 teaspoons Capers and juice
1 dash Tabasco sauce

Method

To shrimp (unpeeled), add boiling water to cover, celery tops, salt and pickling spices. Cook shrimp 10 to 12 minutes. Drain shrimp; cool with cold water. Peel shrimp; remove black vein. Alternate layers of cleaned shrimp with sliced onions in a shallow dish. Add bay leaves. Combine all ingredients for sauce. Mix well; then pour over the shrimp and onion. Cover and store in refrigerator at least 24 hours for best flavor. Pickled shrimp keep at least a week in refrigerator. Serve on toothpicks.

Yield

16 Servings


( categories: | | | | )