Yield: 16 Servings
|½ cup||Celery tops|
|¼ cup||Pickling spices|
|1 pint||Onions; sliced (up to)|
|1¼ cup||Salad oil|
|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, .