“Piece of Cake”
Here is a great recipe for pickled shrimp that I have been making for 30 years. You have to plan ahead, as much as two days if you have the time. This makes the dish great for do-ahead parties.
2 pounds medium-sized shrimp or whatever size you want to use, cleaned, cooked and shelled.
When you cook shrimp put them in a pot with water to cover with the shells still on. Bring water just to a boil; as soon as shrimp turn pink, they are done. If you cook them any longer, they will be tough. Or take the easy road and buy cooked, prepared shrimp.
2 medium-sized red or sweet white onions sliced THINLY. Cut them in half and then slice. You will find that the onions in this dish are just as delicious as the shrimp. Be sure to slice them thinly.
1 1/4 cup salad oil, Canola is the best for your health
3/4-cup plain white vinegar
2- teaspoons celery seeds
2- tablespoons capers with juice
3 bay leaves
Dash of Tabasco or hot pepper flakes to taste
Combine all ingredients and marinate for 24 hours or more in a covered glass bowl in the refrigerator. Serve well drained with toothpicks or tiny shrimp forks. For best results, make one to two days before serving.
I slip them into a plastic zip-lock and rotate the bag a few times. I’d like to say this recipe serves 6-8 as appetizers but I’ve never seen it happen. You can double the ingredients.
I will be happy to send you my weekly recipes via email just contact me at firstname.lastname@example.org Pictured on the web at www.patokeefe.net Web site now has an extensive collection of recipes with more added weekly. Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!