Pickled Shrimp

Oxmoor House
12 servings


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5 pounds medium shrimp, peeled, deveined, and cooked
2 medium onions, thinly sliced
3 cups vegetable oil
2 cups vinegar
3 teaspoons celery seeds
2 tablespoons capers, undrained
8 bay leaves
6 drops hot sauce
Lettuce leaves


Place shrimp and onion in a large mixing bowl.

Combine oil, vinegar, celery seeds, capers, bay leaves, and hot sauce in a jar. Cover jar tightly, and shake vigorously. Pour marinade over shrimp and onion mixture; toss well. Cover and refrigerate overnight.

Remove bay leaves; discard. Toss mixture well before serving.

Created date

February 2010