Charlie's pickled shrimp
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fresh shrimp |
| 6 | quarts | Water |
| ¼ | cup | Salt |
| 2 | packs | Zatrain's shrimp/crab seasoning |
| 2 | tablespoons | Black pepper |
| 1 | Large lemon-halved | |
| 1 | cup | Wesson oil |
| ½ | cup | Olive oil |
| ¾ | cup | Heinz white vinegar |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Lea & Perrins Worcestershire Sauce |
| ½ | teaspoon | Tabasco Jalapeno Sauce |
| 1 | pounds | Vidalia onions-sliced thin |
| 2 | cloves | Garlic -- minced |
| 2 | tablespoons | Capers |
| 2 | teaspoons | Celery seed |
| 3 | Jalapeno peppers -- minced | |
Directions
In a large pot, bring the water, salt, crab boil, and pepper to a boil.
Squeeze in the lemon juice and add the rinds. Pour in the shrimp, all at once. Bring back to boil, over HIGH heat. Boil 3 minutes...NO MORE. Remove from heat. Add 3-4 cups ice cubes to pot to stop cooking. Let stand 5-10 minutes. remove shrimp. When cool enough to handle, peel, leaving last tail segment attached. Set aside. In a large bowl,stir together the remaining ingredients. Add shrimp to marinade. Toss to coat well. Cover tightly.
Refrigerate overnight or up to two days, tossing occasionally in marinade.
Drain. Serve on a large platter or decorative bowl lined with lettuce leaves. Garnish with a scattering of ripe olives.
NOTES : This is my own recipe. Created in 1969 while living in Fairhope, Alabama
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini