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"Hunger is the best sauce in the world."--Cervantes

Aunt Granny's Pickled Shrimp Recipe

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This recipe for Aunt Granny's Pickled Shrimp is from The TANKERSLEY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sliced purple onions (thin slices) or enough to make at least 1 pint
2 small jars capers and juice or more
5 lbs of fresh shrimp boiled, peeled & deveined (make sure not to over cook your shrimp)
1 ½ cups salad oil - can be canola or vegetable
7-8 bay leaves ( I use fresh now from produce section)
1 cup salad vinegar
1 ½ teaspoons salt
2 ½ teaspoons celery seed
Several drops of Tabasco sauce
2 lemons sliced very thin
2 red bell peppers sliced very thin
Directions:
Directions:
Alternate shrimp, sliced onions, capers and sliced lemons in deep dish and add bay leaves. Wisk together salad oil, vinegar, salt, capers juice, celery seed and Tabasco sauce. Pour over shrimp and mix well – cover and store in refrigerator at least 24 hours. Serve on bed of lettuce or as an appetizer. It will last up to a week in the refrigerator. Aunt Granny would sometimes put a jar of pickled cauliflower, etc. in to make it a little different. This now a Clifton-Tankersley-Latcham family favorite. Always bringing back memories of our aunt, Esther Jacobs. Must add Unk always peeled the shrimp!!!

The last few times I've made this I have been giving to friends as a gift. I choose a container - usually a quart size glass or plastic. Just make sure that it has a lid that closes tightly. I alternate the shrimp, peppers, bay leaves, onions, capers and lemons. This really turns out pretty. I whisk the oil, vinegar, salt, celery seed, tabasco and caper juice together - just like you were making salad dressing. I then pour over the shrimp, put on lid and tighten. Makes great gifts especially during the holiday's.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Recipe by Aunt Esther – it was served at all her family gatherings and is delicious. It also is like a recipe of Eileen Reidland’s, the Arnold boy’s and Ellie’s great-grandmother.

 

 

 

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