| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Raw shrimp (16-20/lb) |
| 1/2 |
c |
Chopped celery tops |
| 4 |
ts |
Salt |
| 1/4 |
c |
Pickling spice |
| 1 |
|
Bottle beer |
| 2 |
md |
Thinly sliced onion |
| 1 1/4 |
c |
Olive oil |
| 3/4 |
c |
White vinegar |
| 2 1/2 |
ts |
Celery seed |
| 2 1/2 |
tb |
Capers Tabasco sauce |
| 1 |
|
Clove minced garlic paprika |
INSTRUCTIONS
This is an excellent cold seafood dish for a buffet and originated in
Louisiana, probably 40-50 years ago.
Bring to boil enough water to cover shrimp. Add beer, celery tops, 3 1/2
tsp salt, and pickling spice. Add shrimp and bring to boil again. Remove
from heat and allow to cool in pot, then peel. In suitable dish alternate
layers of shrimp and onion. Combine olive oil, vinegar, 1 1/2 tsp salt,
celery seed, capers with juice, Tabasco Sauce to taste, garlic, and heavy
with the paprika. Pour sauce over shrimp. Cover and refrigerate 24 hours.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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