Pickled Shrimp

Name: Pickled Shrimp
Prep time: 30 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs shrimp, cleaned and cooked; 1 cup white onion, thinly sliced; 6 bay leaves; 1 1/2 cups salad oil; 1 cup cider vinegar; 1 teaspoon sugar; 2 teaspoons mustard seeds; 1/2 teaspoon turmeric; 1 teaspoon celery seed; 1 teaspoon hot sauce (to taste)

Submitted by gobruijns

"From the Mobile Press Register, by way of my host Mother-in-Law. Time does not include marinating time."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 6-8

ingredients

2 lbs shrimp, cleaned and cooked
1 cup white onion, thinly sliced
6 bay leaves
1 ¹⁄₂ cups salad oil
1 cup cider vinegar
1 teaspoon sugar
2 teaspoons mustard seeds
¹⁄₂ teaspoon turmeric
1 teaspoon celery seed
1 teaspoon hot sauce (to taste)

directions

Layer shrimp, onion and bay leaves in a large, deep bowl that has a lid.
combine all the saucy ingredients in a small saucepan. Bring to a boil and immediately turn off heat.
Allow to cool.
Pour over the shrimp. Cover tightly and marinate for at least 6 hours, preferably overnight.
Serve in individual dishes on salad greens or on a large serving platter.

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Reviews

This surprised DH. We thought this was a great dish to have around to snack on and have with dinner. I may try it with a bit less oil next round. Otherwise, the flavors are wonderful. I even enjoyed munching on the pickled onions much to the rest of the family's chagrin. I did make the mistake of not exercising patience. I put the marinade over the shrimp before it was totally cooled. This resulted in twice-cooked shrimp that were a bit chewy. I'll have more patience next time. (Maybe next week for at the beach house!) Thanks for posting! Reviewed for PAC Spring '09

luvinlif2k

RECIPE SUBMITTED BY

gobruijns

Moved here from San Diego in 2002. Moved to this country with my Italian parents when I was 3. I am newly married to a wonderful, handsome man, originally from Holland, and I am a mother of a beautiful little girl. By trade I am a chemist but I'm more passionate about cooking than chemistry (but if you really think about it, they are one and the same). My favorite cookbook is without a doubt Moosewood - Anything by Moosewood. I am a horrible baker (you can't taste while you cook! How do people do that?) but am making great strides and attempts at doing better at it.

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