Pickled Shrimp

Ingredients

• 1 pound of cleaned shrimp or 2 pounds of green shrimp
• 2 teaspoons sugar
• 1 teapsson salt
• 1%4 teaspoon mustard
• Tobasco sauce to taste
• 2 tablespoons Worchestershire sauce
• 1/3 cup catsup
• 1 cup vinegar
• 1 cup salad oil

Method

1. 1

   Put layer of clean shrimp in bottom of pint sized jar, then a layer of thin sliced onions, soaked a while in cold water.

2. 2

   Sprinkle a little crushed bay leaf and repeat whole process until jar is full.

3. 3

   Then pour in dressing.

4. 4

   Let stand at least 12 hours in refrigerator before serving.

5. 5

   Cook shrimp in big pot of water to cover all contents.

6. 6

   Add a stalk of celery.

7. 7

   Cut up lemon or half of lemon with rind, one or two bay leaves and sprinkle a good portion of paprika in pot.

8. 8

   After water comes to boil, cook 20 to 30 minutes.

9. 9

   Then cool, skin and vein shrimp.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 4. The excerpt below is the record exactly as published.

PICKLED SHRIMP 1 pound of cleaned shrimp or 2 pounds of green shrimp Dressing: 2 teaspoons sugar 1 teapsson salt 1%4 teaspoon mustard Tobasco sauce to taste 2 tablespoons Worchestershire sauce 1/3 cup catsup 1 cup vinegar 1 cup salad oil

Cook this with the app: pantry check, scaling, and the assistant.