| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizer | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh; raw shrimp, peeled (up to) |
| 3 | Stalks chopped celery leaves (1/2 cup) | |
| 1/4 | c | Whole mixed pickling spices |
| 2 | qt | Boiling water |
| 2 | lg | Sliced onions (2 cups) |
| 5 | Whole bay leaves | |
| 1 1/2 | c | Cooking oil |
| 1 1/2 | c | White vinegar |
| 1/4 | c | Chopped pimentos (2 ounces) |
| 2 | tb | Capers with liquid |
| 1 1/2 | ts | Celery seed |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Texas Pete hot sauce |
INSTRUCTIONS
submitted by: tpogue@ids2.idsonline.com I got this from the True Southern Family Cookbook and it looked good. It's a very neat site with lots of recipes. Check it out.http://www.mindspring.com/~foxhunt/cookbook/ Makes about 1 quart. Although this is best with fresh shrimp, it is also delicious with canned shrimp. Loosely tie celery leaves and pickling spices in a piece of cheesecloth, making a spice bag (see insert below). Place in boiling water and simmer for 10-15 minutes. Add shrimp and cook 5 minutes. Drain well. Discard contents of spice bag. In large bowl, place sliced onions and shrimp in alternating layers. Add bay leaves. Combine oil, vinegar, pimentos, capers, celery seed, salt and hot sauce. Pour over the shrimp and onions. Cover and chill for at least 6 hours or overnight. With a slotted spoon, remove shrimp and onions. Place them in a serving bowl, with toothpicks available for spearing shrimp. Recipe Archive - 01 July 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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