Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Soup, Salad & Breads |
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Miscellaneous Sandwiches & Appetizers |
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Low Carbohydrate Recipes |
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Marinated Shrimp Appetizer
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2 ½ pounds shrimp, unpeeled |
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1 cup celery tops |
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¼ teaspoon pickling spice |
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3 ½ teaspoons salt |
Cover shrimp in boiling water with celery tops, spices, and salt. Boil 2-3 minutes—remove and cool under cold water. Peel shrimp after cooking. Marinate at least 24 hours.
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1 cup large celery slices |
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1 cup sliced onions (separate rings) |
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1 ¼ cups vegetable oil |
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¾ cups vinegar |
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1 ½ teaspoons salt |
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7 or 8 bay leaves |
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Several large drops Tabasco |
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2 ½ tablespoons capers and juice |
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½ cup sliced green pepper |
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2 tablespoons Worcestershire sauce |
OPTIONAL: 1 teaspoon pickling spice in cheese cloth, tied up and sitting in marinade. Remove both cheesecloth and bay leaves before serving.
Serve in glass bowl with toothpicks.
NOTE: Got this recipe years ago from my Aunt Evelyn in Sanford. It is wonderful and she always used to bring it to Thanksgiving for an appetizer!