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Pickled Shrimp Recipe
|Shrimps in shell||2 1⁄2 Pound (Fresh Or Frozen)|
|Celery tops||1⁄2 Cup (8 tbs)|
|Pickling spices||1⁄4 Cup (4 tbs) (Mixed Variety)|
|Sliced onions||2 Cup (32 tbs)|
|Salad oil||1 1⁄2 Cup (24 tbs)|
|White vinegar||3⁄4 Cup (12 tbs)|
|Capers in juice||3 Tablespoon|
|Celery seed||2 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Bottled hot pepper sauce||3 Drop (Few Drops Required)|
Calories 161 Calories from Fat 115
% Daily Value*
Total Fat 13 g20%
Saturated Fat 0.77 g3.8%
Trans Fat 0.2 g
Cholesterol 61.6 mg
Sodium 423.5 mg17.6%
Total Carbohydrates 3 g1.1%
Dietary Fiber 0.82 g3.3%
Sugars 0.4 g
Protein 9 g17.2%
Vitamin A 2.3% Vitamin C 4.4%
Calcium 4.9% Iron 8.3%
*Based on a 2000 Calorie diet
Cover and simmer for 5 minutes.
Drain, then peel and devein under cold water.
Alternate cleaned shrimp, onions, and bay leaves in shallow baking dish.
Combine remaining ingredients for Pickling Marinade.
Pour over shrimp.
Cover; chill at least 24 hours, spooning marinade over shrimp occasionally.
Drain, remove bay leaves.
Serve shrimp and onion slices on relish tray; or perch shrimp on glass rim; fill glass with onion slices. (Pickled Shrimp will keep at least a week in refrigerator.)