Pickled Shrimp
Added to a luncheon menu, this recipe would make any Junior League member proud.
Ingredients
- 1 Vidalia or sweet onion thinly sliced
- 1 lemon thinly sliced, seeds removed
- ¾ cup cider vinegar
- ½ cup vegetable or olive oil
- ¼ cup capers and brine
- ¾ teaspoon celery seeds
- ½ teaspoon sugar
- ½ teaspoon salt
- Hot sauce Tabasco or other, to taste
- 1½ pounds shrimp 41–50 count, peeled and cooked
Instructions
- In a large bowl, mix together onions, lemon, vinegar, oil, capers, celery seeds, sugar, salt, and hot sauce.
- Add shrimp and toss to combine.
- Cover and refrigerate for at least 24 hours, stirring occasionally. Serve chilled.
Notes
NOTE: Fresh for one week if refrigerated.