Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

An all-time favorite tailgate and appetizer recipe, that can be made a day ahead. These disappear faster than free money! They can also be arranged in individual stemmed glasses and served as a first course. Cooking time includes 5 1/2 hours chilling time.

Ingredients Nutrition

Directions

  1. Tie celery leaves and pickling spices in cheesecloth or white cloth bag, making a spice bag that can be removed as needed.
  2. Place spice bag in boiling water and simmer for 10-15 minutes.
  3. Add peeled shrimp (butterflied if desired) and cook about 3-5 minutes until shrimp just turn pink.
  4. Drain well.
  5. Discard spice bag.
  6. This can be done 1 day in advance.
  7. In large bowl, place sliced alternating layers of shrimp and onions, ending with shrimp.
  8. Top with bay leaves.
  9. Combine oil, vinegar, capers, celery seed, salt, and hot sauce.
  10. Pour over shrimp.
  11. Cover and chill 6 hours or overnight.
  12. With slotted spoon, remove shrimp and onions from marinate and place in serving bowl.
  13. Provide toothpicks for serving.
Most Helpful

this was a very tasty appetizer, the onions were crunchy and the spices lent a nice flavor to the shrimp. brought this to a friends house, everyone enjoyed this with cocktails

chia September 07, 2003

I had just bought 5 lbs. of fresh JUMBO shrimp from staight out of the Gulf when I found this recipe. Made it and EVERYONE nearly took me down trying to get at it before I could get it served. THIS ONE IS A KEEPER! Thank you!

Sherrybeth May 04, 2006