Stop! Don’t run away yet. Don’t fear the pickle! Consider this recipe before you gag and run off. I think you will like it. It needs a reputation change or a name change or something. Know how I know? Because it isn’t as much “pickled” shrimp as say Shrimp marinated in vinaigrette. Ok, call it Pickled Shrimp and revel in the retro coolness of this great dish.
Mrs. Katherine Naomi
Boil 2½ lbs. shrimp with ½ c. celery tops, 3½ tsp. salt, ¼ c. pickling spices. Cook for 10 to 12 min. Drain and cool. Peel and remove vein. Wash thoroughly and lay shrimp in dish you can cover, & alternate with sliced onions. On top put 3 bay leaves. Pour following sauce over same:
1¼ c. salad oil
1½ tsp. salt
¾ c. white vinegar
2½ tsp. celery seed
Mix well and pour over shrimp. Cover and store for at least 24 hrs. If you can keep them that long without tasting, pickled shrimp may be kept at least 1 week in refrigerator.