Pickled Shrimp
- 5 pounds medium-size shrimp
- boiling water
- 3/4 cup celery leaves and slices
- 3/4 cup pickling spices
- 1/2 cup Old Bay Seafood Seasoning
- 3 1/2 tsp. salt
- 2 cups thinly sliced green onions
- 2 1/2 c. vegetable oil
- 1 c. white vinegar
- 3 t. salt
- 5 t. celery seed
- juice of two lemons
- dash (big) of Tabasco
- Bring water (enough to cover the shrimp) to a boil, Drop in shrimp and add celery tops and pieces, pickling spices, Old Bay seasoning and 3 1/2 t. salt. Stir gently, and cover; steam until tender and shrimp turn pink, about 5 minutes. Do not overcook. Drain and let cool. Peel and devein shrimp. In a large container, layer the shrimp (do not remove the celery or pickling spices) and the green onions. In a separate bowl, combine the vegetable oil, vinegar, 3 t. salt, celery seed, lemon juice and Tabasco. Pour over shrimp mixture. Marinate in the refrigerator at least 24 hours; tastes better if marinated for up to 4-5 days. Stir several times each day.
shrimp, boiling water, celery, pickling spices, bay seafood seasoning, salt, green onions, vegetable oil, white vinegar, salt, celery, lemons
Taken from www.epicurious.com/recipes/member/views/pickled-shrimp-1208431 (may not work)