SOUTHERN STYLE PICKLED SHRIMP

facebook share image   twitter share image   pinterest share image   E-Mail share image



SOUTHERN STYLE PICKLED SHRIMP image

Categories     Shellfish     Quick & Easy     Chill

Yield 6-8

Number Of Ingredients 10

1 vidalia and sweet onion, thinly sliced
1 lemon, thinkly sliced
3/4 cup cider vinegar
1/2 cup canola oil
1/4 cup capers with their juices
3/4 teaspoon celery seeds
1/2 teaspoon sugar
1/2 teaspoon salt
Splash of Tobasco sauce, to taste
1 1/2 pounds (41/50 count) peeled and cooked shrimp

Steps:

  • In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and Refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.

There are no comments yet!