|Hot water||4 Cup (64 tbs)|
|Pickling spice||1⁄4 Cup (4 tbs)|
|Celery tops||2 (Use One With Leaves)|
|Shrimp||2 Pound, uncooked (Fresh Or Frozen)|
|Onions||2 Large, sliced|
|Bay leaves||4 , crushed|
|Vegetable oil||1 Cup (16 tbs)|
|White vinegar||3⁄4 Cup (12 tbs)|
|Celery seeds||2 1⁄2 Teaspoon|
|Capers||2 1⁄2 Teaspoon (Use Juice Along)|
|Tabasco sauce||1 Dash|
Place water, pickling spice, celery and 1 tablespoon oil in a 3 qt.glass casserole dish.
Cover and microwave 11 to 13 minutes.
Cover and microwave 3 to 5 minutes or until shrimp turn pink.
Stir twice during cooking.
Drain and let shrimp cool.
Peel and devein shrimp.
Place shrimp in a large bowl.
Arrange onions and bay leaves over top.
Combine remaining ingredients and pour over shrimp.
Marinate overnight in the refrigerator.
Serving size: Complete recipe
Calories 3396 Calories from Fat 2122
% Daily Value*
Total Fat 240 g369.2%
Saturated Fat 32.2 g161.2%
Trans Fat 0 g
Cholesterol 1378.9 mg459.6%
Sodium 5479.7 mg228.3%
Total Carbohydrates 111 g36.8%
Dietary Fiber 30.5 g122%
Sugars 28 g
Protein 195 g389.4%
Vitamin A 45.3% Vitamin C 118.8%
Calcium 97.7% Iron 170.6%
*Based on a 2000 Calorie diet