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Categories:
jumbo shrimp celery salt pickling spices marinade celery T capers Tabasco red onions olive oil white vinegar salt
Viewed: 15 - Published at: 4 years agoIngredients
- 2 1/2 lbs. jumbo shrimp (shells intact)
- 1/2 c. chopped celery
- 3 1/2 T. salt
- 1/4 c. pickling spices
- Marinade:
- 2 1/2 t. celery seed
- 2 1/2 T capers (with marinade)
- 2 dashes tabasco
- 2 large red onions
- 1 c. olive oil
- 3/4 c. white vinegar
- 1 1/2 t. salt
Method
- Boil 3 quarts of water with the celery, pickling spices and 3 1/2 T. of salt. Add shrimp and simmer for 3 minutes or until firm. Remove shrimp to a colander to drain.
- Prepare marinade by combining all ingredients.
- Slice onions into 1/4-inch rings.
- Shell shrimp when cool, leaving tails attached.
- In a large non-metallic bowl place layers of onions and shrimp until all has been used. Whisk marinade and pour over. Cover with plastic wrap and place in refirgerator for 24 hours, basting 2-3 times.
