Friday, November 27, 2009
Marguerite's Pickled Shrimp Appetizer
Everyone remembers Grandma serving her pickled shrimp during cocktail time in Georgia. She would throw a towel over the coffee table, open a fresh sleeve of saltine crackers, and pass around cocktail forks. The shrimp must be eaten in their juice to fully enjoy the flavors of the marinade and vegetables, therefore the towel was much needed to catch the drippings. We all absolutely love these and they are quite easy to prepare.
1 1/2 pounds boiled shrimp
1 1/4 cup vegetable oil
1/3 cup wine vinegar
1/4 cup prepared mustard
2 tsp each salt, pepper, hot pepper sauce
1 cup chopped celery
2 tablespoons chopped parsley
2 tablespoons chopped onion
1 tablespoon chopped bell pepper
Mix sauce, pour over shrimp - Let sit overnight in refrigerator- Stir frequently so all shrimp are covered with sauce.