Pickled Shrimp

Recipe from Oxmoor House

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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


  1. Place shrimp and onion in a large mixing bowl.
  2. 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.
  3. Remove bay leaves; discard. Toss mixture well before serving.
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