PICKLED SHRIMP

       1 lb cooked shrimp                ⅓ cup catsup
       2 medium onions                   ⅓ cup vinegar
       3 bay leaves, crumbled            1 tsp salt
       1 cup salad oil                   dash of red pepper
       2 tsp sugar                       dash of hot sauce
       ½ tsp mustard powder              1 clove garlic, chopped
       2 tbsp Worcestershire sauce       

Cut onions in rings. Place alternate layers of shrimp and onions in a bowl and crumble the bay leaves over the top. Mix oil, sugar, mustard, Worcestershire, catsup, vinegar, salt, red pepper, hot sauce, and garlic and pour over top. Refrigerate for twenty-four hours.

Adapted from the “Southern Living Creole Cookbook” (1972). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!