Well....Pickle My Shrimp

Ahhhhh.....living in The South. Well, I do live in the Upper South, but that is a post for another day. Living in The South comes with rules and my Dear Friend gifted me with this book as a way to aide me in the rituals that come with living in southern, small town culture

. Pickled Shrimp are a noted recipe for a restorative gathering after a funeral. Well, no funeral here, but who doesn't need a period of personal restoration every now and again. First, we will start with the shrimp. They look positively morose on this counter, but we will transform them into a gastronomical delight,  worthy of a Southern gathering. 

Next, we will make a disaster of the kitchen while assembling the ingredients.  A Mason Jar is a must in this recipe.  It gives the shrimp that special touch that you can't get anywhere else, except here in The South.

You will assemble the spices

and pour them over those naked shrimp in the Mason Jar.

The little creatures will need to soak in this mixture for about three days.  During this time you will need to turn them once or twice per day. 

After their transformative period, you will need to congregate the following on your glorious front porch:  a good friend, the beverage of your choice, and maybe a little sauce for dipping. 

Eat shrimp, drink beverage, gossip, and repeat.  

5 pounds of shrimp  ( I used pre-cooked, de-veined shrimp.)

1 cup celery tops

1/2 cup pickling spice 

4 cups sliced onions

a few bay leaves

2 1/2 cups salad oil

1 1/2 cups white vinegar 

5 teaspoons celery seeds

2 teaspoons alt 

1 jar (3 1/4 ounce) of capers

Thaw those pre-cooked, de-veined shrimp.  In a large glass container, layer the shrimp with onions and bay leaves.  

Mix the salad oil, vinegar, celery seeds, and salt.  Pour over the shrimp.  Drain the capers and add them to the shrimp.  Place the container in the fridge for at least three days.  Turn once or twice a day, without fail!  

To serve, drain, reserving liquid in case you have shrimp left over.  

Serves twenty as an appetizer and twelve as a first course.