Pickled Shrimp

Preparation info
  • Makes

    1 quart

    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

These aren’t really condiments, but they are “put up” more often than the old traditional relishes and chutneys. If you put pickled shrimp out at a party, they’ll disappear before you know it. Many lowcountry gardens are filled with old Roman laurels — bay trees—brought back from the ever-traveling planter-merchant elite, many of them avid gardeners. Don’t scrimp on the quantity of bay leaves or the quality of olive oil: they’re each essential for flavor. Make these at least twenty-four hou