Marinated Shrimp With Olives

Southern Living
Makes 8 to 10 appetizer servings


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2 pounds unpeeled, large raw shrimp (21/25 count)
1 1/2 cups white vinegar
1 cup vegetable oil
1/2 cup sugar
1/4 cup capers, undrained
1 1/2 teaspoons celery salt
1/2 salt
1 medium-size red or white onion, sliced and separated into rings
1/2 cup pitted kalamata olives, rinsed and drained


Prep: 20 Minutes
Cook: 3 Minutes
Chill: 6 Hours

1. Bring 6 cups salted water to a boil; add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving tails on. Devein, if desired.

2. Combine vinegar and next 5 ingredients in a shallow dish; add shrimp alternately with onion and olives. Cover and chill 6 to 24 hours, turning often. Drain shrimp mixture, discarding liquid, before serving.

Created date

November 2008