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.

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