Doc's Egmont Key Pickled shrimp

[kozzak]

Doc's Egmont Key Pickled shrimp
Categories: Appetizer, Seafood, Florida, USA, Dixie, Southern
Yield: 1 batch

1/3 c Crab boil tied in cheese cloth
3 lb Shrimp peeled & deveined
1 c White vinegar
6 ts Celery seeds
Salt & pepper to taste
1 1/2 c Olive oil
1 ea Onion thinly sliced
6 ea Bay leaves
6 tb Fresh dill minced

Bring 6 cups water with your crab boil to a boil.
Simmer for 6 mins. then add shrimp.
Boil for 5 mins. then drain.
Whisk together your vinegar, celery seeds, salt, & pepper.
Add olive oil in a stream while you whisk continuously until well
emulsified.
Arrange 1/2 of your shrimp in 1 layer in a deep glass or ceramic
casserole dish.
Arrange 1/2 of your onion slices on top of shrimp.
Top with bay leaves & dill.
Repeat [rocess with remaining shrimp, onion, bay leaves & dill.
Pour the dressing over top.
Cover then allow to marinate in refrigerator for 12-24 hrs.
Serve shrimp with any dip and toothpicks.

ORIGIN: Dr. Donald Houston, Tampa-FL, circa 1989