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Pickled Shrimp Recipe

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This recipe for Pickled Shrimp is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup thinly sliced yellow onion (1 onion)
4 bay leaves, crushed
One 2-ounce bottle capers, drained and coarsely chopped
1/4 cup fresh lemon juice
1 cup apple cider vinegar
1/2 cup olive oil
1 teaspoon minced fresh garlic
1 teaspoon coarse or kosher salt
1 teaspoon celery seeds
1 teaspoon red pepper flakes
2 pounds large (21-25 count) shrimp, peeled and deveined
Directions:
Directions:
1. Mix all ingredients except shrimp in a large heatproof glass or ceramic bowl

2. In a medium stockpot over high heat, bring 4 quarts abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 2 minutes. (The shrimp will continue to "cook" in the marinade.) Drain and immediately transfer to the marinade.

3. Bring to room temperature, cover tightly, and marinate overnight in the refrigerator. Transfer shrimp and marinade to a glass serving compote or bowl. Serve chilled.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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