Pickled Shrimp

Ingredients

• 2 or 3 pounds of shrimp in shell
• 1 tablespoon salt
• / cup celery tops
• 2 cups sliced onions
• 1/4 cup mixed pickling spices
• 7 or 8 bay leaves
• 1/2 cups of salad oil
• 3/4 cup white vinegar
• 3 tablespoons of capers with juice
• 2 1/4 teaspoons celery seed
• 1 teaspoon salt
• a few drops a Tabasco sauce
• A sliced pickled red pepper may be added
• or a small spoon of sweet red pepper relish

Method

1. 1

   Cover shrimp with boiling water; add celery tops, pickling spices and salt.

2. 2

   Boil for five minutes, drain, shell and devein shrimp under cold water.

3. 3

   Alternate layers of shrimp with onion and bay leaves in a shallow baking pan or dish.

4. 4

   Combine salad oil with white vinegar.

5. 5

   Add capers, celery seed, salt, and Tabasco sauce.

6. 6

   Mix well and pour over shrimp.

7. 7

   Cover and chill for 24 hours, basting shrimp occasionally.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 26. The excerpt below is the record exactly as published.

PICKLED SHRIMP 2 or 3 pounds of shrimp in shell 1 tablespoon salt / cup celery tops 2 cups sliced onions 1/4 cup mixed pickling spices 7 or 8 bay leaves Cover shrimp with boiling water; add celery tops, pickling spices and salt. Boil for five minutes, drain, shell and devein shrimp under cold wa- ter. Alternate layers of shrimp with onion and bay leaves in a shallow bak- ing pan or dish. Combine 1/2 cups of salad oil with 3/4 cup white vinegar. Add 3 tablespoons of capers with juice, 2 1/4 teaspoons celery seed, 1) teaspoons salt, and a few drops a Tabasco sauce. A sliced pickled red pepper may be added or a small spoon of sweet red pepper relish. Mix well and pour over shrimp. Cover alli chill for 24 hours. pee marinade over shrimp occasionally. (A good party dish or appetizer, this dish keeps well for about a week. Mrs. R. E. Walton Sound View Club 78 CONGEALED SHRIMP ASPIC 2 tablespoons gelatin /2 cup cold water cups seasoned tomato juice 1] teaspoon salt 1 cup cooked ae cut into 1 cup chopped celery or 3 pieces eac 2 hard boiled eggs, sliced 8 or 10 stuffed olives, sliced _ Melt gelatin in cold water for 5 minutes. Heat tomato juiee to scald- ing. Add to gelatin and stir until gelatin dissolves. Add other ingredients. Chill until firm. Slice and serve on lettuce with the following dressing: 4 tablespoons of mayonnaise 1 tablespoon tomato ketchup 4 ounces cream cheese Mrs. J. H. Byrum Sound View Club SHRIMP GUMBO 2 quarts fresh shrimp 3 onions 2 Cup vinegar salt to taste 2 quarts water 1 tablespoon butter 4 cups okra, cut fine 6 large tomatoes, skinned 2 bay leaves pinch of sugar pinch of pepper 1 tablespoon flour Wash and clean shrimp. Boil shrimp with 2 of the onions, vinegar and salt for about 20 minutes. Drain off and save stock. Shell shrimp. Chop remaining onion and brown in melted butter. Stir in flour and slowly add strained broth, stirring constantly. Add okra and rice, tomatoes, season- ings and shelled shrimp. Let simmer until okra and tomatoes are done. Mrs. Emmitt H. Piper Gloucester Club SOUTHERN FRIED SHRIMP Dip shrimp into salt and peppered flour. Fry quickly in small amount of fat. Remove from skillet. Brown flour in skillet for gravy. Add water. Blend well. Return shrimp to skillet with gravy. Cover and let simmer for a few minutes. Do not overcook. Serve over rice or on toast. Mrs. R. E. Walton Sound View Club and Mrs. G. E. Thompson Crab Point Club 79 SHRIMP MACARONI AND CHEESE 1 box macaroni shells, cooked 4 tablespoons butter 4 tablespoons flour 1 teaspoon salt

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