Seafood: Pickled Shrimp

posted by Mona M 04-24-101 10:48 PM

Appetizers, Salads and Breads:
Pickled Shrimp
From the Houston Junior League Cookbook

1-1/4 cups salad oil
3/4 cup white vinegar
1-1/2 teaspoons salt
2-1/2 teaspoons celery seed
2-1/2 tablespoons capers, with juice
1 clove garlic, crushed
2 pounds cooked, shelled shrimp
3 medium onions, thinly sliced
Several bay leaves
Several whole cloves

Make a marinade sauce by mixing together the first 6 ingredients, chill. In a shallow refrigerator dish arrange shrimp and onions in layers, sprinkling broken bay leaves and cloves throughout. Pour the marinade sauce over all. Cover and refrigerate for 24 hours, turning shrimp occasionally. Will keep for several weeks in the refrigerator.

Copyright 1992 The Junior League of Houston, Inc. All rights reserved.

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