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Pickled Shrimp

Source of Recipe

Marla


List of Ingredients

1/4 c Crab Boil seasoning*
2 1/2 lb small shrimp, shelled and deveined
3/4 c distilled white vinegar
1 T celery seeds
2 t Dijon mustard
3/4 c olive oil
1/2 t cayenne pepper
1 lrg onion, thinly sliced
3 lrg bay leaves




Recipe

In a large kettle, bring 6 cups water to a boil; add the Crab
Boil. Simmer for 10 minutes. Add the shrimp and cook for 4 to 5
minutes, until shrimp turn pink and are translucent throughout
(cut one to test). Drain well. In a small bowl, whisk together
the vinegar, celery seeds, mustard, olive oil, and cayenne pepper.
In a large bowl, arrange 1/2 of the cooked shrimp. Cover with
half of the onion slices and the bay leaves. Top with another
layer of shrimp and onions. Pour the dressing over the shrimp,
cover, and marinate in the refrigerator for 24 hours. To serve,
drain the shrimp and onions of as much oil as possible; discard
the bay leaves. Place the shrimp and onions in a bowl and serve
with toothpicks. Makes 10 servings.

* Available in most supermarket fish departments.

Nutritional information: 87 calories, 3 g fat, 15 g protein,
2 g carbohydrates, 135 mg cholesterol, 158 mg sodium, no fiber.