ADVERTISERS
Charlie's Pickled ShrimpRecipe : Charlie's Pickled Shrimp
Procedure :
3 lb Fresh shrimp 6 qt Water 1/4 c Salt 2 pk Zatrain's shrimp/crab -seasoning 2 tb Black pepper 1 Large lemon-halved 1 c Wesson oil 1/2 c Olive oil 3/4 c Heinz white vinegar 2 ts Salt 2 tb Lea & Perrins Worcestershire -Sauce 1/2 ts Tabasco Jalapeno Sauce 1 lb Vidalia onions-sliced thin 2 cl Garlic -- minced 2 tb Capers 2 ts Celery seed 3 Jalapeno peppers -- minced In a large pot, bring the water, salt, crab boil, and pepper to a boil. Squeeze in the lemon juice and add the rinds. Pour in the shrimp, all at once. Bring back to boil, over HIGH heat. Boil 3 minutes...NO MORE. Remove from heat. Add 3-4 cups ice cubes to pot to stop cooking. Let stand 5-10 minutes. remove shrimp. When cool enough to handle, peel, leaving last tail segment attached. Set aside. In a large bowl,stir together the remaining ingredients. Add shrimp to marinade. Toss to coat well. Cover tightly. Refrigerate overnight or up to two days, tossing occasionally in marinade. Drain. Serve on a large platter or decorative bowl lined with lettuce leaves. Garnish with a scattering of ripe olives. NOTES : This is my own recipe. Created in 1969 while living in Fairhope, Alabama |
