Recipe - Pickeled Shrimp

1 One half pound Fresh; raw shrimp, peeled
2 (up to)
3 Stalks chopped celery leaves
(One half cup)
One fourth cup Whole mixed pickling spices
2 qt Boiling water
2 lg Sliced onions (2 cups)
5 Whole bay leaves
1 One half cup Cooking oil
1 One half cup White vinegar
One fourth cup Chopped pimentos (2 ounces)
2 tablespoon Capers with liquid
1 One half teaspoon Celery seed
1 One half teaspoon Salt
One fourth teaspoon Texas Pete hot sauce

submitted by: tpogue@ids2.idsonline.com
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/

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

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 1015 minutes. Add shrimp and cook 5 minutes. Drain well. Discard
contents of spice bag.

In large bowl, place cut or sliced up 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.

Recipe Archive 01 July 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.