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Chilled Pickled Shrimp

Yield 12 appetizer servings


  • 1 gallon water
  • 1/2 cup celery leaves
  • 1 lemon, sliced
  • 1/4 cup salt
  • 2 tablespoons vinegar
  • 1 teaspoon seasoned salt
  • 1 teaspoon whole peppercorns
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon garlic salt
  • 2 1/2 pounds uncooked medium shrimp
  • 1 medium onion, sliced and separated into rings
  • 6 bay leaves
  • Dressing

How to Make It

  1. Combine first 10 ingredients in a large stockpot; stir well, and bring to a boil. Add shrimp, and cook 4 minutes. (Do not boil.) Drain and discard cooking liquid. Peel and devein shrimp.

  2. Layer boiled shrimp, onion rings, and bay leaves in 2 wide mouthed quart jars. Pour dressing evenly into each jar. Cover with metal lids, and screw bands tight. Chill 12 hours, inverting jars frequently. Drain and discard bay leaves. Serve chilled shrimp on wooden picks.

Oxmoor House Homestyle Recipes