Home   |   Alfa Insurance   |   Alfa Health   |   Alfa Dental   |   Alfa Realty   |   County Federations    
ALFA Farmers
ABOUT US PUBLICATIONS AGRICULTURAL RESOURCES COMMODITIES PROGRAMS NEWS & EVENTS BENEFITS & MEMBERSHIP
-> Headlines
-> Video News
-> Country Kitchen
-> Photo Galleries
-> Events

Country Kitchen
August 4, 2008 Previous Recipe | Next Recipe
HOME
MAMMAW’S SOUR CREAM POUND CAKE
PICKLED SHRIMP
SPICY CRAB DIP
SMOKED CATFISH DIP
TWICE-BAKED POTATO CASSEROLE
KYSER BBQ CATFISH
SPINACH SALAD DRESSING
MAMA’S CHOCOLATE CHIP COOKIES
EASY MACARONI AND CHEESE
CATFISH ALLISON
PICKLED SHRIMP

1 to 3 pounds peeled boiled shrimp
2 large onions, sliced and separated into rings
Bay leaves
1 cup oil
2 teaspoons sugar
1/2 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1/3 cup vinegar
1/3 cup catsup
1 teaspoon salt
1 clove crushed garlic
Pinch of celery seed

Layer shrimp, onion rings and bay leaves in a large container that can be turned over, such as a large jar with a tight lid. Combine remaining ingredients to make the sauce; pour over shrimp and allow to pickle for 2 to 3 days, turning twice a day.





e-News Sign Up | Site Map | Weather | Contact us RSS logo RSS Feed Twitter logo Follow us Facebook logo Become a Fan
© Copyright 2003 - 2010 Alabama Farmers Federation.
All Rights Reserved.