"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pickled Shrimp, by , is from The Geisler Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs Frozen Jumbo Shrimp, peeled and deveined 1/2 c Celery Leaves 3 Tbsp Mixed Pickling Spices 1 Tbsp Salt 2 c Sliced Onions Several Bay Leaves 1 c Salad Oil 3/4 c White vinegar 3 Tbsp Capers with Juice 2 1/2 tsp celery seed 1 1/2 tsp Salt 6 Drop Tabasco Sauce Juice of two lemons
In a large pot cover shrimp with boiling water. Add celery, pickling spices and salt. Cover and simmer 5 minutes. Drain and rinse each shrimp under cold running water. Layer shrimp, onion and bay leaves in a shallow dish. Combine remaining ingredients. Pour over shrimp, cover and chill at least 24 hours spooning the marinade over occasionally.
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