Snack style shrimp
16 Servings
Ingredients
| Quantity | 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 |
Directions
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, .