"Mike Van Pelt" > wrote in message
...
> 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


Wow, I didn't realize there was such a real thing as pickled shrimp! I
would think even the stronger, fishy ones would work in this recipe (ocean
garden). I wouldn't waste it on the Tiger shrimp.

kili