Pickled Shrimp Aescalapian Cookbook Wives of University of Rochester Residents Yield: 2½ lbs. shrimp 2½ lbs. fresh or frozen green shrimp ¼ cup mixed pickling spices ½ cup celery tops 3½ tsp. salt 8 bay leaves 2 cups sliced sweet onions Cover the shrimp with boiling water; add celery tops, spices and salt. Cover and simmer 5 minutes. Drain, cool with cold water. Peel and devein shrimp. Alternate shrimp and onions in shallow dish. Add bay leaves. Marinate at least 24 hours in: 1¼ cup salad oil 1½ tsp salt 2½ tsp. celery seed 2½Tbsp. capers and juice ¼ cup white vinegar dash Tabasco Covered in this marinade, shrimp will keep a week in refrigerator. When ready, drain and serve with the onion rings. A long time favorite. Vog has almost always served this on Christmas Eve.

Home

Table of Contents

Appetizer Index