Pickled Pink Shrimp
Fish and Seafood Recipes
Yield: 8 to 10 servings
- 2-1/2 pounds raw medium shrimp
- 1/2 cup chopped celery, including some top leaves
- 1/4 cup mixed pickling spices
- 3 teaspoons seasoned salt
- 1 large Vidalia onion, thinly sliced
- 6 bay leaves
- 1 cup vegetable oil
- 1/4 cup olive oil
- 3/4 cup white-wine vinegar
- 3 tablespoons capers with juice
- 2-1/2 teaspoons celery seed
- 1 teaspoon paprika
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- fresh parsley sprigs
Place shrimp, celery, pickling spices, and salt in a large saucepan. Cover with boiling water. Cover and simmer just until shrimp turns pink, 3 to 5 minutes. Drain and discard cooking liquid and seasonings.
Run shrimp under cold water, peel and devein, then in a large, shallow, nonreactive bowl alternate shrimp with onion. Place bay leaves on top. Combine oils, vinegar, capers, celery seed, paprika, mustard, and cayenne and pour over shrimp and onions. Cover and place in refrigerator for 24 hours, turning twice during marinating time. Remove shrimp and onions from marinade. Place on serving platter and garnish with fresh parsley. Serve with toothpicks.
Reviews by Readers
I HAVE USED THIS MANY TIMES OVER YEARS. THE LONGER IT HAS A CHANCE TO BLEND, THE BETTER. JUST ONE TASTE AND YOU CAN'T STOP EATING AND IT IS PERFECT FOR THE HOLIDAYS. Always request Domestic Wild Caught Shrimp and support our Commerical Food Shrimpers in USA. – Anonymous Review
With the exception of the bay leaf, this recipe is almost identical to one my mother (from Boston) made since the 1960’s. It has always gotten rave reviews and was served at every special party I can remember. – Reviewed by Debra Shoaf
Find Similar Recipes
- By Category
- By Course
- By Special Occasions
