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Ingredients:
Boil @ 2-3 lbs fresh or frozen shrimp in water with
1/2 cup of celery tops
1/4 cup of mixed
pickling spice
MARINADE MIX
2 cups of sliced onion
rings
7-8 whole bay leaves
3 tbsp of capers
1 1/2 cups salad oil
3/4 to 1 cup or white
vinegar
2 1/2 teaspoons of
whole celery seed
Refrigerate covered
for a minimum of
1 1/2 to 2 days
NOTE:
you can eliminate the capers if you wish for this recipe
NEXT
COCONUT
RETURN
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In a large stock pot cover the shrimp
with water the celery tops and the pickling spice and then bring
to a rolling boil. When they just start to float to the top of the
pan. immediately drain them in a colander and cool using regular
tap water.
Peel the cooked shrimp totally (and de-vane if necessary).
Layer the shrimp (preferably) in a glass casserole pan with
all of the remaining marinade ingredients and then cover and
refrigerate for a minimum of 1 1/2 to 2 days before serving.
NOTE:
The marinated shrimp can be kept in the refrigerator for about 1
week before it becomes over marinated. Freeze any extra marinated
shrimp within 4-5 days.
The recipe was originally created in the late
1950's by Dad's former Navy Commander "Mr. Sears".
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