Product Recipes
Pickled Shrimp Ingredients
- 1 3/4 cup canola oil
- 3/4 cup vinegar
- 1 1/2 tsp salt
- 2-1/2 tsp celery seed
- 2-1/2 tbsp capers and juice
- Dash Tabasco Sauce
- 2 pounds shrimp
- 1 onion, sliced
- 2 bay leaves
Combine canola oil, vinegar, capers and seasoning. Mix well. Pour sauce over 2 pounds cooked and cleaned shrimp. Place in shallow dish in which shrimp may be served. Cover with 1 onion, thinly sliced in rings and add 2 bay leaves. Cover and store in refrigerator at least 24 hours. Drain and serve. Will keep one week in refrigerator. About 40 shrimp.
