PICKLED SHRIMP

1 lb. shrimp, peeled
Sliced onion rings
1 1/2 cups vegatable oil
3/4 cup white vinegar
1 1/2 tsp. salt
2 1/2 tsp. celery seeds
2 1/2 tbsp. capers and juice
Dash Tabasco
7 or 8 bay leaves

Cook shrimp for 3 minutes in boiling water; drain.

Alternate layers of shrimp and sliced onion rings in bowl or Tupperware container. Add 7 or 8 bay leaves.

Mix oil and vinegar, add seasonings and pour over shrimp. Cover and store in refrigerator at least 24 hours. Will keep for 1 week in refrigerator.

Source: Cookbook USA

Hi Michele,

I don't know if this is the exact recipe you're looking for, but it mentions Tupperware in the instructions so it's a possibility.

Happy Holiday Cooking!

Betsy