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2 1/2 lbs. fresh shrimp in shells
1/2 C. Celery tops
1/4 Mixed pickling spices
1 T. Salt
2 C. Sliced Onions
8 Bay Leaves
Pickling Marinade
Cover shrimp with boiling water; add celery tops, spices and salt. Cover and simmer for 5 minutes. Drain, then peel and devein under cold water. Alternate cleaned shrimp, onions, and bay leaves in shallow baking dish. Marinate as below:
Pickling Marinade: Combine 1 1/2 C. salad oil, 3/4 C. white vinegar, 3 T. capers and juice, 2 1/2 t. celery seed, 1 1/2 t. salt, and a few drops of Tabasco sauce. Mix well. Pour over shrimp.
Cover; chill for at least 24 hours, spooning marinade over shrimp occasionally. These pickled shrimp will keep at least a week in refrigerator.
1/2 C. Celery tops
1/4 Mixed pickling spices
1 T. Salt
2 C. Sliced Onions
8 Bay Leaves
Pickling Marinade
Cover shrimp with boiling water; add celery tops, spices and salt. Cover and simmer for 5 minutes. Drain, then peel and devein under cold water. Alternate cleaned shrimp, onions, and bay leaves in shallow baking dish. Marinate as below:
Pickling Marinade: Combine 1 1/2 C. salad oil, 3/4 C. white vinegar, 3 T. capers and juice, 2 1/2 t. celery seed, 1 1/2 t. salt, and a few drops of Tabasco sauce. Mix well. Pour over shrimp.
Cover; chill for at least 24 hours, spooning marinade over shrimp occasionally. These pickled shrimp will keep at least a week in refrigerator.
