Snack style shrimp

Yield: 16 Servings

Measure Ingredient
2½ pounds Shrimp
½ cup Celery tops
3½ teaspoon Salt
¼ cup Pickling spices
1 pint Onions; sliced (up to)
8 Bay leaves
1¼ cup Salad oil
¾ cup Vinegar
1½ teaspoon Salt
2½ teaspoon Celery seed
2½ teaspoon Capers and juice
1 dash Tabasco sauce


To shrimp (unpeeled), add boiling water to cover, celery tops, salt and pickling spices. Cook shrimp 10 to 12 minutes. Drain shrimp; cool with cold water. Peel shrimp; remove black vein. Alternate layers of cleaned shrimp with sliced onions in a shallow dish. Add bay leaves. Combine all ingredients for sauce. Mix well; then pour over the shrimp and onion. Cover and store in refrigerator at least 24 hours for best flavor. Pickled shrimp keep at least a week in refrigerator. Serve on toothpicks.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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