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Dot's Pickled Shrimp




Source of Recipe


N. Charleston United Methodist Church Cookbook 1974






Recipe Introduction


Pickled shrimp is a Lowcountry specialty and this recipe
is Grandma's version. This is a great hot weather entree
or appetizer, depending on the day's catch. There never were leftovers when this came to the table.





List of Ingredients



• 1-pint vinegar
  
• 1-pint water
  
• 6-7 drops Tabasco
  
• 2 Tsp celery seed
  
• salt & pepper to taste
  
• 4 onions, sliced
  
• 2-lbs fresh shrimp, shelled/deveined
  
• 3-TBS Vegetable Oil
  






Instructions



1. Bring a large pot of water to a boil and add the shrimp. As the shrimp return to a boil empty the shrimp
   into a colander. (Shrimp should be cooked for no more
   than 3 minutes.
   
2. Bring the vinegar, water, Tabasco, Celery Seed, and
   salt & pepper to a boil. Meanwhile, alternate layers
   of cooked shrimp and onion rings in a large bowl.
   
   
3. Pour vinegar mixture over shrimp and onions. Add the
   vegetable oil. Marinate in the refrigerator several
   hours or overnight.
   






Final Comments


Serves 4-6 as an entree. 8-12 as an appetizer.