Hugh lynn's pickled shrimp

Yield: 1 Servings

Measure Ingredient
2 pounds Shrimp; peeled, deveined and boiled
2 cups Onion; sliced
8 \N 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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