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Categories:
shrimp boiling water pickling spice salt celery stalk salad oil white vinegar salt celery capers onions
Viewed: 37 - Published at: 8 years agoIngredients
- 2 1/2 to 3 lb. raw shrimp
- 3 qt. boiling water
- 1/4 c. pickling spice, put into a tea ball or cheesecloth
- 3 1/2 Tbsp. salt
- 4 inch whole celery stalk
- 2 1/2 c. salad oil
- 1 1/2 c. white vinegar
- 1 Tbsp. salt
- 5 tsp. celery seed
- 1 small jar capers, drained
- 2 dashes Tabasco
- 3 to 4 small onions, sliced into rings
Method
- Layer shrimp and onions.
- Pour marinade over shrimp and onions.
- Refrigerate 1 to 3 days stirring occasionally.
- Lift shrimp, onions and capers using a slotted spoon, into a serving dish.
- Serve with crackers or on a lettuce leaf as an individual serving.
