Pickled Shrimp

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.

• Ready In: 6 hrs 15 mins
• Serves: 12
• Yields: 1 large bowl

Ingredients

• 1 1⁄2 lbs shrimp, fresh,raw,peeled
• 1⁄2 cup  fresh celery leaves
• 1⁄4 cup  pickling spices
• 1  quart boiling water
• 2  large onions, thinly sliced
• 1⁄3 cup canola oil
• 1 1⁄2 cups distilled white vinegar
• 2  tablespoons capers, with juice
• 1 1⁄2 teaspoons celery seeds
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon  hot sauce
• 5  whole bay leaves

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.