This Pickled Shrimp recipe by Mrs. O.H. Delchamps, Jr. was first published in the Junior League of Mobile’s Recipe Jubilee. It later appeared in our September 1989 issue, and can be found in the first edition of the Bay Appétit cookbook.
Pickled Shrimp
3 pounds fresh shrimp in shells
3/4 cup celery tops
1/2 cup mixed pickling spices *
1 tablespoon salt
2 1/2 cups sliced onion
10 bay leaves
Pickling marinade
Cover shrimp with boiling water, add celery tops, spices and salt. Cover and simmer for five minutes. Drain, peel and de-vein shrimp under cold water. Alternate cleaned shrimp, onions and bay leaves in a shallow baking dish. Serves 6
*Pickling spices can be found at grocery stores, but in a pinch it can be made with whole mustard, allspice and coriander seeds, cloves and plenty of bay leaves.
Pickling Marinade
2 cups salad oil
1 cup white vinegar
4 tablespoons capers with juice
3 teaspoons celery seed
2 teaspoons salt
Few drops Tabasco
Combine ingredients, mix well, pour over shrimp and cover. Chill at least twenty-four hours, spooning marinade over shrimp occasionally. Keeps about a week in refrigerator. May be served as hors d’oeuvres or salad.
