Marinated Shrimp with Capers

Southern Living
8 to 10 appetizer servings


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6 1/2 cups water
2 1/2 pounds unpeeled, medium-size fresh shrimp
1/4 cup pickling spice
1 tablespoon salt
4 (4-inch) celery ribs with leaves
1 large purple onion, thinly sliced
8 bay leaves
1 1/2 cups vegetable oil
3/4 cup white vinegar
3 tablespoons capers, undrained
2 1/2 teaspoons celery seed
1 1/2 teaspoons salt
2 teaspoons hot sauce


Bring 6 1/2 cups water to a boil; add shrimp and next 3 ingredients. Cook 3 to 5 minutes or just until shrimp turn pink. Drain shrimp, and rinse with cold water.

Peel shrimp, and devein, if desired. Place in a 13- x 9-inch dish. Top with onion slices and bay leaves.

Stir together oil and next 5 ingredients; pour over shrimp mixture. Cover and chill 4 to 8 hours, stirring occasionally. Remove bay leaves before serving.

Note: Claudia cools and serves the shrimp in an attractive ice bowl. Simply stack two bowls, one slightly smaller than the other, and weigh down the center with a heavy can. Fill the outer bowl with water and sliced lemon. Freeze. Remove the can and both bowls. Place ice bowl on a plate, and fill with shrimp.

Created date

December 2001