Directions:
- Tie celery leaves and pickling spices in cheesecloth or white cloth bag, making a spice bag that can be removed as needed.
- Place spice bag in boiling water and simmer for 10-15 minutes.
- Add peeled shrimp (butterflied if desired) and cook about 3-5 minutes until shrimp just turn pink.
- Drain well.
- Discard spice bag.
- This can be done 1 day in advance.
- In large bowl, place sliced alternating layers of shrimp and onions, ending with shrimp.
- Top with bay leaves.
- Combine oil, vinegar, capers, celery seed, salt, and hot sauce.
- Pour over shrimp.
- Cover and chill 6 hours or overnight.
- With slotted spoon, remove shrimp and onions from marinate and place in serving bowl.
- Provide toothpicks for serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.54 Kcal (1551 kJ) | ||
| Calories from fat | 228.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.34g | 39% | |
|---|---|---|---|
| Cholesterol | 49.32mg | 16% | |
| Sodium | 1485.87mg | 62% | |
| Potassium | 153.66mg | 3% | |
| Total Carbs | 28.38g | 9% | |
| Sugars | 1.63g | 7% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 7.43g | 15% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.5mg | 8% | |
| Calcium | 66.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 121.21 Kcal (507 kJ) | ||
| Calories from fat | 74.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 39% | |
|---|---|---|---|
| Cholesterol | 16.13mg | 16% | |
| Sodium | 486.07mg | 62% | |
| Potassium | 50.27mg | 3% | |
| Total Carbs | 9.29g | 9% | |
| Sugars | 0.53g | 7% | |
| Dietary Fiber | 0.69g | 8% | |
| Protein | 2.43g | 15% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 0.5mg | 8% | |
| Calcium | 21.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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