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Shrimp-in-a-Pickle

Southern Living JULY 2008

  • Yield: Makes 12 to 15 servings
  • Prep time:45 Minutes

Ingredients

  • 7 1/2 cups water
  • 3 pounds unpeeled, large fresh shrimp
  • 2 small purple onions, sliced
  • 1 cup vegetable oil
  • 1 cup red wine vinegar
  • 3 tablespoons sugar
  • 1 tablespoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh basil
  • 2 garlic cloves, pressed

Preparation

1. Bring water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired.

2. Layer shrimp and onion slices in an airtight container.

3. Whisk together oil and next 10 ingredients; pour over shrimp mixture. Cover and chill 24 hours, stirring occasionally.

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Shrimp-in-a-Pickle recipe

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