In article >,
Bubba > wrote:
>A couple of months ago, I boiled some 30-count shrimp (zatarains, salt,
>lemon and cayenne) and put them in them (shell and all) in the juice from a
>jar of claussens pickles. After marinating overnight, they tasted pretty
>darned good. Now I'm thinking of trying to can a couple of pounds in a dill
>pickle brine. Any ideas - - pro or con - - on this?

Mmmmm, pickled shrimp. Here's my mother's recipe:

2 lbs cooked and peeled shrimp
2 medium white onions, sliced
1.5 cups vegetable oil
1.5 cups white vinegar
.5 cups sugar
1.5 tsp salt
1.5 tsp celery seed
4 Tb. capers with juice.
(I usually just dump in a whole jar of
approximately the correct size.)

Mix it all together, let marinate for 24 hours.

Seriously good!
--
Yes, I am the last man to have walked on the moon, | Mike Van Pelt
and that's a very dubious and disappointing honor. | mvp.at.calweb.com
It's been far too long. -- Gene Cernan | KE6BVH