Pickled Shrimp
Appetizers, Salads and Breads:
Pickled Shrimp
From the Houston Junior League Cookbook
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INGREDIENTS:
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
TO PREPARE:
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.
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Copyright 1992 The Junior League of Houston, Inc. All rights
reserved.
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