Low Country Pickled Shrimp

This can be served as an appetizer with cocktails or on lettuce leaves as a plated first course.

Low Country Pickled Shrimp
makes 12 servings as an appetizer
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2 pounds unpeeled, large raw shrimp (26/30 count)
3 small white onions, thinly sliced
1/2 cup olive oil
1/4 cup tarragon vinegar
2 tablespoons pickling spices
2 teaspoons salt
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/4 cup chopped fresh parsley

1. Peel and devein, if desired

2. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Don't overcook. Rinse with cold water.

3. Layer the shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.

 

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