Pickled Shrimp

Long a staple on the Charleston cocktail party scene, this appetizer is easy to make and very tasty.

To sterilize the jar, place it, along with the lid, in a large pot, cover with water and bring to a rolling boil for 5 minutes. Remove with tongs, and allow to cool without touching the inside of the jar or lid.

  • 1/4 Cup crab boil seasoning
  • 2 1/2 pounds medium (45-60 per pound) shrimp, peeled and deveined
  • 3/4 Cup White wine vinegar
  • 6 teaspoons celery seeds
  • 1 teaspoon mustard seed
  • 2 teaspoons salt
  • 1 Cup extra virgin olive oil
  • 1 large onion, thinly sliced
  • 24 Bay leaves

Place crab boil seasoning in cheese clothIn and tie securely and place inn a large stock pot with 6 cups water. Bring to a vigorous boil; simmer for 5 minutes then add shrimp.

Boil shrimp for 3 minutes and drain.

In a small bowl, whisk together the vinegar, celery seeds, mustard seed, salt, and pepper. Add oil, whisking continuously until well-blended; set aside.

In a clean, sterilized one-quart canning jar, place a layer of about 15 shrimp and top with some of the onion and 4 Bay leaves. Repeat layers of shrimp and layers of onions and Bay leaves until all of the shrimp are used up. Top with the last of the onion and Bay leaves.

Pour the dressing over the contents of the jar, pushing everything down so that the oil and vinegar mixture covers everything. Seal the jar and let marinatein the refrigerator for at least for 24 hours.
When you remove shrimp, use a clean fork and make sure unused shrimp are covered by remaining oil and vinegar mixture. Will keep , refrigerated, for about 2 weeks.

Serve shrimp skewered on toothpicks or with crackers or fried grits cakes.

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