MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Charlie's Angels Pickled Shrimp
Categories: Seafood, Appetisers, Chilies, Citrus
Yield: 8 Servings

3 lb Fresh shrimp
6 qt Water
1/4 c Salt
6 oz (2 pk)Zatarain's shrimp/crab
- boil in bag
+=OR=+
2 oz Zatarain's liquid Shrimp &
- Crab boil concentrate
2 tb Black pepper
1 lg Lemon; halved
1 c Wesson oil
1/2 c Olive oil
3/4 c White vinegar
2 ts Salt
2 tb Worcestershire sauce
1/2 ts Tabasco Jalapeno Sauce
1 lb Vidalia onion; sliced thin
2 cl Garlic; minced
2 tb Capers
2 ts Celery seed
3 md Jalapenos; seeded, minced

In a large pot, bring the water, salt, crab boil, and
pepper to a boil. Squeeze in the lemon juice and add
the rinds. Pour in the shrimp, all at once. Bring back
to boil, over HIGH heat.

Boil 3 minutes...NO MORE.

Remove from heat. Add 3-4 cups ice cubes to pot to
stop cooking. Let stand 5-10 minutes. Remove shrimp.

When cool enough to handle, peel, leaving last tail
segment attached. Set aside.

In a large bowl, stir together the remaining ingredients.
Add shrimp to marinade. Toss to coat well. Cover tightly.

Refrigerate overnight or up to two days, tossing
occasionally in marinade.

Drain. Serve on a large platter or decorative bowl
lined with lettuce leaves.

Garnish with a scattering of ripe olives.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... Oh, quit your whining. You've got another leg...
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Virginia Chunk Sweet Pickles
Categories: Squash, Pickles, Preserving
Yield: 16 Pints

74 Cucumbers; 4" to 5" long
+=OR=+
2 ga Small (gherkin-sized) cukes

MMMMM------------------------FIRST BRINE-----------------------------
2 c Salt
+=TO=+
1 ga Water

MMMMM------------------------SECOND BRINE-----------------------------
2 c Salt
+=AND=+
1 tb Powdered alum
+=TO=+
1 ga Water

MMMMM---------------------------PICKLE--------------------------------
6 c Vinegar
1/3 c Pickling spice
1 tb Celery seed
3 c Sugar; divided

Make brine of 2 cups salt to 1 gallon water. Boil and
pour boiling water over cucumbers. Let stand 1 week in
hot weather. Skim daily. Drain and cut into chunks.

The next 3 mornings make a boiling hot solution of 1 gal.
water and 1 tablespoon alum and pour over pickles (fresh
hot bath for 3 mornings). The 4th morning, drain from
alum water and heat.

Make mixture of 6 cups vinegar, 5 cups sugar, 1/3 cup
pickling spice, and 1 tablespoon celery seed; pour over
pickles. The 5th morning, drain this liquid off and add
2 cups sugar; heat again to boiling point and pour over
pickles. The 6th morning, drain liquid off and add 1 cup
sugar; heat.

Pack pickles into jars; finish filling jars with liquid
and seal at once.

FROM: Uncle Phaedrus, Finder of Lost Recipes

From: http://hungrybrowser.com

Uncle Dirty Dave's Archives

MMMMM

... "Are you ready?" "No, but that's never stopped me before!"
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