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Prep Time: 2880 Minutes Cook Time: 0 Minutes |
Ready In: 2880 Minutes Servings: 10 |
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This dish is very popular in the SC low country where it was a common method of preserving shrimp before refrigeration was general. This recipe is taken from a cookbook published in Pawley's island, SC in 1955. Ingredients:
1 cup salad oil |
1 cup cider vinegar |
3 lemons, juice of |
2 tablespoons sugar |
5 bay leaves |
1 teaspoon crushed peppercorn |
1 teaspoon dill seed |
1 teaspoon celery salt |
1 teaspoon dry mustard |
1/2 teaspoon tarragon |
cayenne pepper |
3 lbs shrimp, cooked and peeled |
6 medium sized onions, sliced |
Directions:
1. Combine all of the above ingredients except the shrimp and the onions and simmer with stirring for 10 minutes. Add the shrimp and simmer for 4 more minutes. Using a large casserole dish with a lid make a layer of the onions then a layer of the shrimp, and repeat this process until all shrimp and onions are used. Pour the hot marinade over being sure that all the shrimp and onions are covered with the marinade. When this becomes cool, cover and place in the refrigerator to age. Chill at least for 48 hours before serving. Slices of pumpernickel bread are perfect to serve with this.
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