"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Irene Tabor's Pickled Shrimp Recipe

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This recipe for Irene Tabor's Pickled Shrimp, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorrie Tabor
Added: Monday, January 31, 2011


1 1/4 cups salad oil,
3/4 cup warmed white vinegar
1 1/2 tsp. salt
2 1/2 tsp. celery seed
2 1/2 tsp capers w/juice
dash of hot sauce
1/4 cup of Worchestershire Sauce
1 Tbl. yellow mustard
4 med. onions sliced thin
box of bay leaves
2 1/2 pounds boiled & peeled shrimp

Layer shrimp, bay leaves and onion slices, then pour sauce over all, cover and refrigerate for 24 hours,




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