October 3rd, 2019

Pickled Shrimp, Recipe, Easy, A Collection of Recipes II, The Art of Wining and Dining, Southern Delaware, Delaware Beaches

In 1997 my children went to Worcester Country School in Berlin, MD. Since then the school is now known as Worcester Preparatory School.

Over the years a lot of parents were involved in the school and I was one of them. Book fairs, galas, Christmas Programs, Reading Programs, Teacher Appreciation Luncheons, etc. etc.

Years before my time the school had published a cookbook called A Collection of Recipes. It was as I mentioned above 1997 and the Parents Association decided to do another cookbook called A Collection of Recipes II.

As you can see the book has been used over the years. I was the Chairperson on this journey that took many months with parents giving us their best recipes. It took a school not a village to complete this project.

I don’t think the book is available anymore. Parents supported this book and it was a great success. The book is probably in your cabinet, but I keep my handy because the recipes are really good. I still feel strong about those words in the dedication that said “But food not only nourishes our minds and bodies. Food serves as a way for people to come together — sharing ideas, experiences and cultures”.

Tonight I made a recipe from this book called Pickled Shrimp. I was invited to a friend’s house. Pickled Shrimp is an easy recipe and it is usually liked by everyone. You can serve it year-round.

1 pound medium shrimp, uncooked

1 tablespoon pickling spices

1 tablespoon Dijon style mustard

1 teaspoon prepared horseradish

1/4 cup vegetable oil

1/2 teaspoon salt

1/4 teaspoon celery salt

1/2 white wine vinegar

2 green onions sliced, including the greens

Pull shrimp from shells. Discard shells. I bought shrimp already peeled and I just pulled the tails out. Make sure if you buy frozen shrimp to defrost them.

In a 2-quart saucepan, cover shrimp and pickling spices with water. Bring to a boil; simmer over medium heat about 2 minutes. Strain water leaving spices on shrimp. Set aside.

In a small bowl combine mustard, horseradish, oil, salt, celery salt, vinegar and onions. Pour over drained shrimp. Cover and refrigerate 6 hours or overnight. The longer you marinate it the better they taste. Pour in a pretty bowl with the sauce and enjoy. Serve cold.

This recipe could easily be doubled, as well.