Title: Pickled Shrimp
Categories: Appetizer Seafood
Yield: 8 Servings
| 1/4 | c | Crab Boil, Tied In Bag |
| 2 1/2 | lb | Shrimp, Peeled & Deveined |
| 3/4 | c | White Vinegar |
| 5 | ts | Celery Seeds |
| 2 | ts | Salt |
| 1 | c | Olive Oil |
| 1 | lg | Onion, Sliced Thin |
| 3 | | Bay Leaves |
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.