Side Pannel
Snack Style Shrimp
Ingredients List
- 2 1/2 lb Shrimp
- 1/2 c Celery tops
- 3 1/2 ts Salt
- 1/4 c Pickling spices
- 1 pt Onions; sliced
- 7 -(up to)
- 8 Bay leaves
Directions
SAUCE
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
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.
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
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.
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