Spicy Pickled Shrimp

Southern Living
Spicy Pickled ShrimpRecipe
Photo: Jim Franco; Styling: Buffy Hargett
Makes 12 servings


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2 pounds unpeeled, large raw shrimp (26/30 count)
3 small white onions, thinly sliced
1/2 cup olive oil
1/4 cup tarragon vinegar
2 tablespoons pickling spices
2 teaspoons salt
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/4 cup chopped fresh parsley


Prep: 15 Minutes
Other Time: 24 Hours, 23 Minutes

1. Peel shrimp; devein, if desired.

2. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water.

3. Layer shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.

Created date

February 2010