| 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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