Pickled Shrimp

Shrimp ranks second to tuna as America's most popular seafood and is low in fat and calories. With its mild flavor, this shellfish blends well with other ingredients.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Chill: 12 Hours

Nutritional Information

Calories 467
Caloriesfromfat 38 %
Fat 19.3 g
Satfat 2 g
Monofat 9.1 g
Polyfat 6.1 g
Protein 59 g
Carbohydrate 12.6 g
Fiber 1.7 g
Cholesterol 431 mg
Iron 7.4 mg
Sodium 1396 mg
Calcium 1805 mg

Ingredients

5 pounds unpeeled, cooked jumbo shrimp
1 (4-ounce) jar capers, drained
2 medium-size white onions, sliced
1 large red bell pepper, sliced
2 teaspoons celery seed
3 lemons, thinly sliced
2 (0.6-ounce) envelopes Italian dressing mix
1/2 cup vegetable oil
1/2 cup cider vinegar
1 tablespoon prepared horseradish

Preparation

Peel shrimp, and devein, if desired.

Layer a 13- x 9-inch baking dish with one-third each of shrimp, capers, onion slices, bell pepper slices, celery seed, and lemon slices. Repeat layers twice.

Whisk together dressing mix and next 3 ingredients. Pour evenly over shrimp. Cover and chill at least 12 hours.

Note:

Pat Clement, Pass Christian, Mississippi,

June 2005