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PICKLED SHRIMP

Category:    Appetizers, Shellfish
Yield:8 servings
 
    1/4 c  Crab boil, tied in cheese cl        2 ts Salt
           -th                                 1 c  Olive oil
  2 1/2 lb Shrimp, peeled & deveined           1 lg Onion, sliced thin
    3/4 c  White vinegar                       3    Bay leaves
      5 ts Celery seeds                   
 
  In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5
  minutes, and add shrimp.  Boil for 5 minutes and drain.  In a small bowl,
  whisk together the vinegar, celery seeds, salt, and pepper to taste. Add
  oil in a stream, whisking continuously until emulsified. In a deep glass
  dish, arrange half the shrimp in one layer, arrange half the onion slices
  over them, and top with bay leaves.  Arrange the rest of the shrimp over
  the onions and sprinkle the remaining onion slices over them. Pour the
  dressing over all.  Let marinate, covered and chilled for 24 hours. Serve
  shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite.
 

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