| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizer |
16 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Shrimp |
| 1/2 |
c |
Celery tops |
| 3 1/2 |
ts |
Salt |
| 1/4 |
c |
Pickling spices |
| 1 |
pt |
Onions; sliced (up to) |
| 8 |
|
Bay leaves |
| 1 1/4 |
c |
Salad oil |
| 3/4 |
c |
Vinegar |
| 1 1/2 |
ts |
Salt |
| 2 1/2 |
ts |
Celery seed |
| 2 1/2 |
ts |
Capers and juice |
| 1 |
ds |
Tabasco sauce |
INSTRUCTIONS
SAUCE
To shrimp (unpeeled), add boiling water to cover, celery tops, salt and
pickling spices. Cook shrimp 10 to 12 minutes. Drain shrimp; cool with cold
water. Peel shrimp; remove black vein. Alternate layers of cleaned shrimp
with sliced onions in a shallow dish. Add bay leaves. Combine all
ingredients for sauce. Mix well; then pour over the shrimp and onion. Cover
and store in refrigerator at least 24 hours for best flavor. Pickled shrimp
keep at least a week in refrigerator. Serve on toothpicks.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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