Pickled shrimp
Yield: 8 Servings
Ingredients:
- 1/4 c Crab boil tied in cheese cl -th
- 2 1/2 lb Shrimp peeled & deveined
- 3/4 c White vinegar
- 5 ts Celery seeds
- 2 ts Salt
- 1 c Olive oil
- 1 lg Onion sliced thin
- 3 Bay leaves
Instructions:
In a kettle bring 6 cups water with the crab boil to a boil simmer for 5 minutes and add shrimp. Boil for 5 minutes and drain. In a small bowl whisk together the vinegar celery seeds salt and pepper to taste. Add oil in a stream whisking continuously until emulsified. In a deep glass dish arrange half the shrimp in one layer arrange half the onion slices over them and top with bay leaves. Arrange the rest of the shrimp over the onions and sprinkle the remaining onion slices over them. Pour the dressing over all. Let marinate covered and chilled for 24 hours. Serve shrimp skewered on picks or with crackers. a Gourmet Mag 1960 favorite.
