Pickled Shrimp Shopping List:
1 can or bottle (12 ounces) beer
¼ cup oil
1 tablespoon lemon juice 1 teaspoon sugar
1 teaspoon salt
½ teaspoon each dill seed, dry mustard, and celery salt
¼ teaspoon tarragon
¼ teaspoon ground red pepper
2 bay leaves, halved
2 medium onion, chopped
1 package (10 ounces) small to medium frozen cooked shrimp, thawed
Pickled Shrimp Preparing Instructions:
1. Place all ingredients except shrimp in a saucepan. Simmer 10 to 15 minutes, or until onions are just tender.
2. Add shrimp; remove from heat. Turn into a small casserole. Cover and refrigerate at least 1 day.
3. Remove bay leaves; drain off marinade. Let guests spoon shrimp and onions onto cocktail rye rounds.
Pickled Shrimp Recipe: ABOUT 25 APPETIZERS
Note: With larger shrimp to be served on fancy picks, use only one onion and slice it. Remove onion before serving. Recipe may also be made with uncooked shrimp. Add them 4 to 5 minutes before end of cooking time; cover and simmer until shrimp turn pink. Continue as in above recipe.