Bob Gearhart's Pickled Shrimp

[Okwes]

Bob Gearhart's Pickled Shrimp
Categories: Pickling, Shrimp, Appetizers
Yield: 4 Servings

12 oz Beer
1/4 c Oil
1 tb Lemon juice
1 ts Sugar
1 ts Salt
1/2 ts Each dill seed, dry mustard,
And celery salt
1/4 ts Tarragon
1/8 ts Ground red pepper
2 Bay leaves, halved
2 md Onions, chopped
10 oz Package small to medium
Frozen cooked shrimp,
Thawed

Place all ingredients except shrimp in a saucepan. Simmer 10 to 15
minutes, or until onions are just tender.

Add shrimp; remove from heat. Turn into a small casserole. Cover and
refrigerate at ]east 1 day.

Remove bay leaves; drain off marinade. Let guests spoon shrimp and
onions onto cocktail rye rounds. About 25 appetizers

Note: With larger shrimp to be served on fancy picks, use only one
onion and slice it. Remove onion before serving. Recipe may a]so be
made with uncooked shrimp. Add them 4 to 5 minutes before end of
cooking tune; cover and simmer until shrimp turn pink. Continue as in
above recipe.

With small to medium shrimp, serve this appetizer on cocktail rye
rounds. Larger shrimp may be served on fancy picks.

From: Bob Gearhart on FIDO Cooking