hugh lynn's pickled shrimp
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Shrimp; peeled, deveined and boiled |
| 2 cups | Onion; sliced |
| 8 | Bay leaves |
| ¾ cup | White vinegar |
| 1½ teaspoon | Salt |
| 2½ teaspoon | Celery salt |
| 2½ tablespoon | Capers with juice |
| 1½ cup | Olive oil |
Alternate layers of shrimp, onions and bay leaves in shallow dish. Combine remaining ingredients and pour over the top. Cover and chill for at least 24 hours. Will keep at least a week in the refrigerator.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by vu-man@... (V U Man) on Sep 18, 1997
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