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Pickled Shrimp

Foreign.Taste's picture
Ingredients
  Shrimps in shell 2 1⁄2 Pound (Fresh Or Frozen)
  Celery tops 1⁄2 Cup (8 tbs)
  Pickling spices 1⁄4 Cup (4 tbs) (Mixed Variety)
  Salt 1 Tablespoon
  Sliced onions 2 Cup (32 tbs)
  Bay leaves 8
  Salad oil 1 1⁄2 Cup (24 tbs)
  White vinegar 3⁄4 Cup (12 tbs)
  Capers in juice 3 Tablespoon
  Celery seed 2 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Bottled hot pepper sauce 3 Drop (Few Drops Required)
Directions

Cover shrimp with boiling water; add celery tops, pickling spices, and salt.
Cover and simmer for 5 minutes.
Drain, then peel and devein under cold water.
Alternate cleaned shrimp, onions, and bay leaves in shallow baking dish.
Combine remaining ingredients for Pickling Marinade.
Mix well.
Pour over shrimp.
Cover; chill at least 24 hours, spooning marinade over shrimp occasionally.
Drain, remove bay leaves.
Serve shrimp and onion slices on relish tray; or perch shrimp on glass rim; fill glass with onion slices. (Pickled Shrimp will keep at least a week in refrigerator.)

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Shrimp
Servings: 
28

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