Title: Pickled Shrimp
Categories: None
Yield: 1 Servings

3 lb Large shrimp in shell
6 c Boiling water
1 Celery stalk
1 Bay leaf
1/4 ts Peppercorns
Salt
1 c Salad oil
2/3 c Lemon juice
1/2 c Vinegar
3 tb Pickling spice; tied in
-cheesecloth bag
2 ts Sugar
2 Sprigs fresh dill

Shell and devein shrimp , leaving tails on. To boiling water in 4-quart
saucepan over low heat, add shrimp, celery, bay leaf, peppercorns, 1 TBS
salt. Simmer 3 minutes or until shrimp turns pink. Drain. In large bowl,
stir remaining ingredients; stir in 5 teaspoons salt. Add shrimp and toss
well. Marinate in refrigerator overnight, tossing occasionally. To serve:
Drain the shrimp well.

Posted to Bakery-Shoppe Digest V1 #251 by "Catherine M. Frazier"
on Sep 18, 1997