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home > recipes > appetizers > pickeled shrimp
I got this from the True Southern Family Cookbook and it looked good. It's a very neat site with lots of recipes. Check it out.http://www.mindspring.com/~foxhunt/cookbook/ Terry Pickeled Shrimp Makes about 1 quart Although this is best with fresh shrimp, it is also delicious with canned shrimp. 1-1/2 pound fresh, raw shrimp, peeled 2 to 3 stalks (1/2 cup) chopped celery leaves 1/4 cup whole mixed pickling spices 2 quarts boiling water 2 large sliced onions (2 cups) 5 whole bay leaves 1-1/2 cup cooking oil 1-1/2 cup white vinegar 1/4 cup (2 ounces) chopped pimentos 2 tablespoons capers with liquid 1-1/2 teaspoon celery seed 1-1/2 teaspoon salt 1/4 teaspoon Texas Pete hot sauce Loosely tie celery leaves and pickling spices in a piece of cheesecloth, making a spice bag (see insert below). Place in boiling water and simmer for 10-15 minutes. Add shrimp and cook 5 minutes. Drain well. Discard contents of spice bag. In large bowl, place sliced onions and shrimp in alternating layers. Add bay leaves. Combine oil, vinegar, pimentos, capers, celery seed, salt and hot sauce. Pour over the shrimp and onions. Cover and chill for at least 6 hours or overnight. With a slotted spoon, remove shrimp and onions. Place them in a serving bowl, with toothpicks available for spearing shrimp. Terry's Audiobooks http://www.cuc.edu/~wgts/Audio/audbook.html Talk Radio Page http://www.idsonline.com/terraflora/index.html

Pickeled Shrimp


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Recipe Alert This is Found in... Most Emailed Recipes
(posted January 10, 1999)

I got this from the True Southern Family Cookbook and it looked good. It's
a very
neat site with lots of recipes. Check it
out.http://www.mindspring.com/~foxhunt/cookbook/

Terry

Pickeled
Shrimp
Makes about 1 quart
Although this is best with fresh
shrimp, it is also delicious with canned
shrimp.

1-1/2 pound fresh,
raw shrimp, peeled
2 to 3 stalks (1/2 cup) chopped
celery leaves
1/4 cup whole mixed
pickling
spices
2 quarts boiling water
2 large sliced onions (2 cups)
5 whole bay leaves
1-1/2 cup cooking oil
1-1/2 cup white
vinegar
1/4 cup (2 ounces) chopped pimentos
2 tablespoons capers with liquid
1-1/2 teaspoon
celery seed
1-1/2 teaspoon
salt
1/4 teaspoon
Texas Pete hot sauce

Loosely tie
celery leaves and pickling spices in a piece of cheesecloth,
making a spice bag (see insert below). Place in boiling water and
simmer for 10-15 minutes. Add shrimp and cook 5 minutes. Drain
well. Discard contents of spice bag.

In large bowl, place sliced onions and
shrimp in alternating layers.
Add bay leaves.
Combine oil, vinegar, pimentos, capers,
celery seed,
salt and hot sauce. Pour over the shrimp and onions. Cover and chill
for at least 6 hours or overnight.

With a slotted spoon, remove
shrimp and onions. Place them in a
serving bowl, with toothpicks available for spearing
shrimp.

Terry's Audiobooks
http://www.cuc.edu/~wgts/Audio/audbook.html
Talk Radio Page
http://www.idsonline.com/terraflora/index.html




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