In the gulf, where shrimp are fresh and plentiful, pickled shrimp are often served as a festive appetizer.
Why Try? It's not the usual shrimp hors d'oeuvre. Your guests will be impressed--and delighted.
Foodie Byte: You can prepare this 24 hours in advance--another reason why this makes a fabulous party food.
This recipe is part of our American Gulf Coast Thanksgiving. Click here to read the story and see the whole menu.
Download our 2010 Thanksgiving Timeline PDF. Print it out and start planning ahead for a more stress-free holiday dinner.
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Ingredients
- TO PREPARE SHRIMP FOR PICKLING:
- 4 stalks celery, 3-4” long
- 2 bay leaves
- 4 peppercorns
- 2 teaspoons salt
- 2 pounds unpeeled fresh or thawed shrimp (16-20 per lb.)
- INGREDIENTS TO PICKLE SHRIMP:
- 2 onions, peeled & sliced thin
- 16-20 bay leaves
- 1/4 cup oil
- 2 tablespoons cider vinegar
- l/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 2 teaspoons superfine sugar
- Juice of one lemon
- 1/4 cup pickling spice
Preparation
- In a heavy pot with a lid, combine the celery, bay leaves, peppercorns and salt. Add 2 cups water.
- Bring to a boil. Lower heat and simmer 5 minutes. Add the shrimp; re-cover the pot and bring stock back to a boil. Lower heat and simmer 3 minutes or until pink.
- Remove from heat and uncover. Let shrimp cool in the stock.
- When cool enough to handle, peel shrimp, returning to the stock until ready to pickle the shrimp.
- PICKLING INSTRUCTIONS:
- In large bowl, place a layer of boiled shrimp. On top, place 4 bay leaves and half of the slices of one onion. Continue doing this, layer upon layer, until all shrimp are used.
- Mix remaining ingredients and pour over the shrimp.
- Cover bowl and set aside, stirring occasionally.
- After 12 hours, taste shrimp and adjust seasoning. If too tart, add more sugar.
- Serve arranged on a serving platter or bowl.
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