- In a large bowl, combine cider vinegar, flat beer, lemon, red onion, garlic, black pepper, sugar, salt, celery leaves, celery seed, and Tabasco.
- Add the shrimp to the pickling liquid. Weigh the shrimp with a plate to keep them submerged beneath the brine and marinate in the refrigerator for 24 hours before serving. Serve them with saltine crackers or soda crackers.
Poached or 'boiled' shrimp:
- Combine, in a large saucepan, celery ribs, onion, lemon, parsley, black peppercorns, bay leaves, salt, cayenne pepper, and water. Bring to a boil, then reduce the heat and simmer, uncovered, for ten minutes. Strain the liquid and return it to the pan.
- Add shrimp. Return the liquid to a boil, reduce the heat, and simmer, uncovered, for two to three minutes or until pink and firm. Drain the shrimp immediately and transfer to a platter to cool.
Exerpted from the 2019 edition of Joy of Cooking with permission from Scribner/Simon & Schuster Canada. All rights reserved.