21 June, 1984

Cold Pickled Shrimp | Southern Living

Cold Pickled Shrimp ingredients
Makes 6 servings
9 cups water
3-LBS shrimp
Bay leaves
9 small onions, thinly sliced
1.5 cups olive oil
6 Tbsp Tarragon Vinegar
3 Tbsp Pickling Spice
3 tsp salt
Dash of cayenne pepper
3/4 tsp dry mustard


Cherry tomatoes (or grape tomatoes)
Parsley sprigs


24 Hours Ahead, bring water to a boil; add shrimp and return to a boil. Lower heat and simmer 3 to 5 minutes. Drain well.

Rinse shrimp with cold water; peel and devein, leaving tails intact.

Place a layer of shrimp in pyrex dish. Place 5 Bay Leaves on top. Add layer of onion slices.

Repeat layering until all shrimp are used.

Whisk together olive oil, vinegar, pickling spice, salt, pepper and dry mustard. Pour marinade over shrimp. Cover; chill 24 hours, stirring mixture occasionally.

Before serving, remove shrimp from marinade and arrange in a serving dish. Garnish with tomatoes and parsley.

This recipe is from Southern Living Cookbook for Two (Birmingham: Oxmoor House, 1981), 195. 

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