Pickled and Spiced Shrimp Appetizer

• 4 celery ribs, cut into 3/4 inch pieces
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• 2 bay leaves
• 4 whole peppercorns
• 2 tsp. salt
• 2 lbs. shrimp in shell, unthawed (16 to 20 per lb. size)

Pickling Ingredients:

• 2 onions, peeled and thinly sliced
• 16 to 20 bay leaves
• 1/4 cup vegetable oil
• 2 Tbsp. cider vinegar
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• 2 tsp. super fine sugar
• juice of one lemon
• 1/4 cup pickling spice

Directions:

In a heavy pot with a lid, combine the celery, bay leaves, peppercorns and salt. Add 2 cups water. Bring to a boil. Lower heat and simmer 5 minutes. Add the shrimp; re-cover pot and bring back to a boil. Lower heat and simmer 3 minutes or until pink. Remove from heat and uncover. Let shrimp cool in the stock.

When cool enough to handle peel shrimp, returning to the stock until ready to pickle the shrimp.

Pickling Instructions:

In a large bowl, place a layer of boiled shrimp. On top place 4 bay leaves and one fourth of the onion slices. Continue doing this, layer upon layer until all shrimp are used.

Mix remaining ingredients and pour over the shrimp. Cover bowl and set aside, stirring occasionally.

After 12 hours, taste shrimp and adjust seasoning. If too tart add more sugar.

Serve arranged on a serving platter or bowl.

Source: http://besthomecookedrecipes.blogspot.com

By Jim from Kansas City, KS