Marinated Shrimp with Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 1/2 cups water |
2 1/2 pounds unpeeled, medium-size fresh shrimp |
1/4 cup pickling spice |
1 tablespoon salt |
4 (4-inch) celery ribs with leaves |
1 large purple onion, thinly sliced |
8 bay leaves |
1 1/2 cups vegetable oil |
3/4 cup white vinegar |
3 tablespoons capers, undrained |
2 1/2 teaspoons celery seed |
1 1/2 teaspoons salt |
2 teaspoons hot sauce |
Directions:
1. Bring 6 1/2 cups water to a boil; add shrimp and next 3 ingredients. Cook 3 to 5 minutes or just until shrimp turn pink. Drain shrimp, and rinse with cold water.
2. Peel shrimp, and devein, if desired. Place in a 13- x 9-inch dish. Top with onion slices and bay leaves.
3. Stir together oil and next 5 ingredients; pour over shrimp mixture. Cover and chill 4 to 8 hours, stirring occasionally. Remove bay leaves before serving.
4. Note: Claudia cools and serves the shrimp in an attractive ice bowl. Simply stack two bowls, one slightly smaller than the other, and weigh down the center with a heavy can. Fill the outer bowl with water and sliced lemon. Freeze. Remove the can and both bowls. Place ice bowl on a plate, and fill with shrimp.
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