| 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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