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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 pounds raw shrimp -- (16-20/lb)

  3. 1/2 cup chopped celery tops

  4. 4 teaspoons salt

  5. 1/4 cup pickling spice

  6. 1 bottle beer

  7. 2 medium thinly sliced onion

  8. 1 1/4 cups olive oil

  9. 3/4 cup white vinegar

  10. 2 1/2 teaspoons celery seed

  11. 2 1/2 tablespoons capers -- Tabasco sauce

  12. 1 clove minced garlic -- paprika

Instructions Jump to Ingredients ↑

  1. This is an excellent cold seafood dish for a buffet and originated in Louisiana, probably 40-50 years ago.

  2. Bring to boil enough water to cover shrimp. Add beer, celery tops, 3 1/2 tsp salt, and pickling spice. Add shrimp and bring to boil again. Remove from heat and allow to cool in pot, then peel. In suitable dish alternate layers of shrimp and onion. Combine olive oil, vinegar, 1 1/2 tsp salt, celery seed, capers with juice, Tabasco Sauce to taste, garlic, and heavy with the paprika. Pour sauce over shrimp. Cover and refrigerate 24 hours.

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