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Pickled Shrimp

Foreign.Taste's picture
  Shrimps in shell 2 1⁄2 Pound (Fresh Or Frozen)
  Celery tops 1⁄2 Cup (8 tbs)
  Pickling spices 1⁄4 Cup (4 tbs) (Mixed Variety)
  Salt 1 Tablespoon
  Sliced onions 2 Cup (32 tbs)
  Bay leaves 8
  Salad oil 1 1⁄2 Cup (24 tbs)
  White vinegar 3⁄4 Cup (12 tbs)
  Capers in juice 3 Tablespoon
  Celery seed 2 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Bottled hot pepper sauce 3 Drop (Few Drops Required)

Cover shrimp with boiling water; add celery tops, pickling spices, and salt.
Cover and simmer for 5 minutes.
Drain, then peel and devein under cold water.
Alternate cleaned shrimp, onions, and bay leaves in shallow baking dish.
Combine remaining ingredients for Pickling Marinade.
Mix well.
Pour over shrimp.
Cover; chill at least 24 hours, spooning marinade over shrimp occasionally.
Drain, remove bay leaves.
Serve shrimp and onion slices on relish tray; or perch shrimp on glass rim; fill glass with onion slices. (Pickled Shrimp will keep at least a week in refrigerator.)

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 161 Calories from Fat 115

% Daily Value*

Total Fat 13 g20%

Saturated Fat 0.77 g3.8%

Trans Fat 0.2 g

Cholesterol 61.6 mg20.5%

Sodium 423.5 mg17.6%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.82 g3.3%

Sugars 0.4 g

Protein 9 g17.2%

Vitamin A 2.3% Vitamin C 4.4%

Calcium 4.9% Iron 8.3%

*Based on a 2000 Calorie diet

Pickled Shrimp Recipe