Name: Pickled Shrimp
Yield: Makes About 4½ Cups
Cuisine: United States
Ingredients: 2 garlic cloves, minced; 2 pounds cooked shrimp; 1 teaspoon mustard seeds; 1 teaspoon celery seeds; ⅓ cup fresh lemon juice; 1 tablespoon salt; 25 to 30 bay leaves; 1 medium onion, thinly sliced (½ to 1 cup); 1 cup extra-virgin olive oil

Preparation info

Makes About
4½ Cups

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Throughout summer and fall, huge bowls of pickled shrimp grace the food tables at cocktail parties. I like to keep a jar in the refrigerator. The true Lowcountry shrimp salad is composed of pickled shrimp atop a bed of fresh lettuce, with no pasta or mayonnaise in sight. These are delicious!

Ingredients

2 pounds cooked shrimp
1 medium onion, thinly sliced (½ to 1 cup

Method

Peel the shrimp, leaving the tails intact, if desired. Combine the remaining ingredients and pour over the shrimp in a quart glass jar (sterilized if you plan to keep them any length of time) with a lid. Charleston Receipts suggests making layers of shrimp, bay leaves, and onions. Store in the refrigerator for at least 24 hours before serving. Keeps for up to 2 weeks.

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