Charlie's Pickled Shrimp
Yield
6 servingsPrep
15 minCook
15 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
shrimp
fresh |
|
| 6 | quarts | water |
*
|
| ¼ | cup | salt |
|
| 2 | packages |
seasoning mix
shrimp/crab |
* |
| 2 | tablespoons | black pepper |
|
| 1 | large |
lemon
halved |
*
|
| 1 | cup | vegetable oil |
*
|
| ½ | cup | olive oil |
|
| ¾ | cup | white vinegar |
|
| 2 | teaspoons | salt |
|
| 2 | tablespoons | worcestershire sauce |
|
| ½ | teaspoon | hot jalapeno sauce | * |
| 1 | pound |
onions
sliced thin |
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons | capers |
|
| 2 | teaspoons | celery seeds |
|
| 3 | each |
jalapeño pepper
minced |
*
|
Trans-fat Free
Directions
In a large pot, bring the water, salt, crab boil, and pepper to a boil.
Squeeze in the lemon juice and add the rinds.
Pour in the shrimp, all at once.
Bring back to boil, over HIGH heat.
Boil 3 minutes.
Remove from heat.
Add 3 to 4 cups ice cubes to pot to stop cooking.
Let stand 5 to 10 minutes. remove shrimp.
When cool enough to handle, peel, leaving last tail segment attached.
Set aside.
In a large bowl, stir together the remaining ingredients.
Add shrimp to marinade.
Toss to coat well. Cover tightly.
Refrigerate overnight or up to two days, tossing occasionally in marinade.
Drain.
Serve on a large platter or decorative bowl lined with lettuce leaves.
Garnish with a scattering of ripe olives.
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