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Spicy Pickled Shrimp

Photo: Jim Franco; Styling: Buffy Hargett
Prep time 15 mins
Other Time time 24 hrs, 23 mins
Yield Makes 12 servings

Ingredients

  • 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

How to Make It

  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.

Adapted from Charleston Receipts