This Southern dish is typically served as an appetizer, but it’s equally delicious tossed into a pasta dish or served on buttered French rolls with thin slices of tomato and cucumber.
Southern cuisine has always been one of my favorites. It’s soulful, rich and full of tradition. Pickled Shrimp is one of those classic Southern recipes that I discovered recently.
What Is Pickled Shrimp?
It’s a dish that’s served at cocktail parties, picnics, and during the holidays. So, really any time people get together. The beauty of this dish is that it can be made ahead of time and kept in the refrigerator for up to a week. Though, it never lasts that long around here.
The recipe calls for peeled shrimp with the tails on. Simply, because I like the way they look when they’re served as appetizers. It also makes a convenient built-in handle. You can buy the shrimp already that way, peeled and deveined but with the tails left on. However, if what you’ve got is fully peeled, tail-free shrimp, use those!
The pickling mixture comes together in an instant. The most challenging part of the recipe is waiting for it to sit overnight to soak up all of the flavors. Confession – I have eaten them before the 24 hours is up and they’re still delicious. But, like all things that demand some aging, the longer they sit the better they get.
Ways To Use Leftover Pickled Shrimp
If you do find yourself with leftovers, boil up some fettuccine and toss in the shrimp and a couple of spoonfuls of liquid for a briny, zesty pasta dish. Or my favorite. Make a pickled shrimp sandwich. Cut a sandwich roll in half, butter both sides, put several shrimp on one half, drizzle a little of the oil over the shrimp, and top with sliced cucumbers and tomatoes.Print
This Southern dish is typically served as an appetizer, but it’s equally delicious tossed into a pasta dish or served on buttered french rolls with thin slices of tomato and cucumber.
- 2 Tbsp. Old Bay seasoning
- 2 lbs. (21 – 25 count) shrimp, tails on
- ¾ cup apple cider vinegar
- 1 tsp. sugar
- 1 tsp. salt
- 1 cup vegetable oil
- 2 Tbsp. lemon juice
- 1 medium yellow onion, thinly sliced
- ¼ cup capers, rinsed
- 2 cloves garlic, minced
- 1 Tbsp. whole peppercorns
- 4 bay leaves, torn
- ½ tsp. celery seeds
- ½ tsp. crushed red pepper flakes (optional)
- In a Dutch oven or soup pot, bring 8 cups water and the Old Bay seasoning to a boil. Reduce the heat and add the shrimp. Cook until the shrimp are pink, about 2 minutes. Drain into a large colander and rinse with cold running water. Transfer to a large glass bowl. Set aside
- In another large glass bowl, add the vinegar, salt, and sugar. Stir until dissolved. Add the oil and lemon juice, stirring to combine.
- Add the onions, capers, garlic, peppercorn, bay leaves, celery seed, and pepper flakes. Stir to combine.
- Pour over shrimp, stirring to coat. Cover and refrigerate for 24 hours.
- Served chilled as an appetizer.
- Serving suggestions: Add shrimp to cooked pasta or pile onto a buttered french roll with slices of tomato and cucumber for a zesty, briny shrimp sandwich.