Name: Pickled Shrimp
Ingredients: 2 -(up to); 2 1/2 lb Fresh shrimp; 1/2 c Celery tops; 1/4 c Pickling spice; 1 tb Salt; 2 c Sliced red onion (up to); 8 Bay leaves; 1 1/2 c Oil; 3/4 c White vinegar; 3 tb Capers and juice; 2 1/2 ts Celery seed; 1 1/2 ts Salt; 3 dr Tabasco to taste

CATEGORY	CUISINE	TAG	YIELD
Grains		Appetizer	6	Servings

INGREDIENTS

2		-(up to)
2 1/2	lb	Fresh shrimp
1/2	c	Celery tops
1/4	c	Pickling spice
1	tb	Salt
2	c	Sliced red onion (up to)
8		Bay leaves
1 1/2	c	Oil
3/4	c	White vinegar
3	tb	Capers and juice
2 1/2	ts	Celery seed
1 1/2	ts	Salt
3	dr	Tabasco to taste

INSTRUCTIONS

Combine shrimp, celery, pickling spice and salt. Cover with boiling water
and simmer for 5 minutes. Peel and devein shrimp. In shallow baking dish,
alternate shrimp, onion and bay leaves. Combine remaining ingredients and
pour over shrimp. Cover and chill 24 hours, stirring occasionally. Drain;
remove bay leaves. Will keep at least a week in refrigerator.
MRS RAYMOND GILBRECH, JR (BETTY)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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