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Pickled Shrimp

 

12

Yield

8

servings

Prep

10

min

Cook

15

min

Ready

1

days

Trans-fat Free, Low Carb
 

Ingredients

¼ cup crab boil
tied in cheesecloth
*
2 ½ pounds shrimp
peeled, deveined
¾ cup white vinegar
5 teaspoons celery seeds
2 teaspoons salt
1 cup olive oil
1 large onions
thinly sliced
3 each bay leaves
*

Directions

In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5 minutes, and add shrimp.

Boil for 5 minutes and drain. In a small bowl, whisk together the vinegar, celery seeds, salt, and pepper to taste.

Add oil in a stream, whisking continuously until emulsified.

In a deep glass dish, arrange half the shrimp in one layer, arrange half the onion slices over them, and top with bay leaves.

Arrange the rest of the shrimp over the onions and sprinkle the remaining onion slices over them.

Pour the dressing over all.

Let marinate, covered and chilled for 24 hours.

Serve shrimp, skewered on picks or with crackers.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 39566% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 277mg 92%
Sodium 911mg 38%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 60g
Vitamin A 6% Vitamin C 8%
Calcium 8% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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