Charleston Pickled Shrimp


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.




24 min


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