| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Large shrimp in shell |
| 6 | c | Boiling water |
| 1 | Celery stalk | |
| 1 | Bay leaf | |
| 1/4 | ts | Peppercorns |
| Salt | ||
| 1 | c | Salad oil |
| 2/3 | c | Lemon juice |
| 1/2 | c | Vinegar |
| 3 | tb | Pickling spice; tied in cheesecloth bag |
| 2 | ts | Sugar |
| 2 | Sprigs fresh dill |
INSTRUCTIONS
Shell and devein shrimp , leaving tails on. To boiling water in 4-quart saucepan over low heat, add shrimp, celery, bay leaf, peppercorns, 1 TBS salt. Simmer 3 minutes or until shrimp turns pink. Drain. In large bowl, stir remaining ingredients; stir in 5 teaspoons salt. Add shrimp and toss well. Marinate in refrigerator overnight, tossing occasionally. To serve: Drain the shrimp well. Posted to Bakery-Shoppe Digest V1 #251 by "Catherine M. Frazier" <frosty@cibola.net> on Sep 18, 1997
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