Charleston Pickled Shrimp
Ingredients
6 small white onions | ||
2 lbs large shrimp, boiled, shelled and devveined, tails on | ||
20-25 bay leaves | ||
1 cup salad oil | ||
1/4 cup tarragon vinegar | ||
3 tsp kosher salt | ||
1/2 tsp dry mustard | ||
1 tsp sugar | ||
1 tsp Worcestershire sauce | ||
cayenne pepper to taste | ||
hand full of pickling spices |
- With a sharp knife, peel the onions and cut them into very thin slices.
- In a gallon jar with a lid, put a layer of boiled shrimp, a layer of bay leaves and a layer of sliced onions. Alternate layers until shrimp are all used.
- In a small bowl, whisk together the oil, vinegar, salt, dry mustard, sugar, Worcestershire sauce, cayenne, and pickling spices, mixing well.
- Pour the mixture over the shrimp.
- Replace the lid of the jar and refrigerate.
- Marinate for 24 hours and shake the jar every now and then.
- Serve with toothpicks in a bowl placed over ice or as a salad with lettuce.
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