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Pickled Shrimp

pickled shrimp

A SUMMER STANDARD RECIPE THAT TRAVELS ALONG PACKED IN HUMBLE MASON JARS AND ALSO FRONT-AND-CENTER IN CRYSTAL BOWLS AT CLIENT PARTIES WHENWORKED ASPRIVATE CHEF. A SIMPLE LITTLE GEM RECIPE WITH SOUTHERN ROOTS, ALWAYSFAVORITE, RARELY ARE THERE LEFTOVERS. DOUBLE OR TRIPLE RECIPE AS REQUIRED. Lynn Marie Gray

Pickled Shrimp

Print This Recipe Total time Yield Source Lynn Marie Gray- BijouxsPublished

An inexpensive handheld mandoline-style slicer makes quick work of the task of slicing both the onion and lemon into razor thin slices.

pickled shrimp

Ingredients

  • 3/4 cup safflower oil
  • ½ cup apple cider vinegar
  • 1 ½ teaspoon celery seeds
  • 6 whole black peppercorns
  • 1 ½ teaspoon kosher salt
  • 1 ½ teaspoon raw sugar
  • 1 dash Old Bay Seasoning (optional)
  • 1 pound shrimp (cooked and peeled, tails on)
  • ½ medium white onion (sliced into razor thin rings)
  • 1 lemon (sliced very thin)

Directions

Mix all the oil, vinegar, celery seeds, peppercorns, salt, sugar and Old Bay Seasoning (if using) together in a large bowl, stir well to completely dissolve the sugar and salt.

In a 1 quart wide-mouth Mason jar (or similar lidded vessel), place a layer of shrimp, then the onion and lemon, repeat the layers until the jar is full, leaving about ¼ inch of headroom.

Pour the marinade over the shrimp and fill to cover the ingredients. Seal the jar tightly. Tilt the jar a couple times side to side to ensure all the shrimp are thoroughly covered by the marinade.

Refrigerate 8 hours, or overnight. Serve with crackers as an appetizer or fill avocado halves with the shrimp, serve with tomato wedges and lettuce for lunch or light supper.