Pickled Shrimp

A question often asked to start random conversation's is, "What is your favorite food?" I have a hard time answering that one. I am not sure I have a favorite. Instead I always ask if I could name off my top three as that is more realistic. Another answer I give is to lump them together. I sometimes say, "Seafood". Although the little critters of the sea might not like being lumped together like that when they are so very different from each other, it works as a great answer when I'm pressed to give just one. Mussels, shrimp, crab, lobster, scallops, salmon, oysters... I love them all.

Here is a recipe I have in my files but haven't made. It's one way that I haven't made shrimp yet; pickled. This is from my favorite magazine, Southern Living and they offered this age old classic in their summer edition back in 2008.

Pickled Shrimp

7 1/2 cups water
3 pounds unpeeled, large fresh shrimp
2 small purple onions, sliced
1 cup vegetable oil
1 cup red wine vinegar
3 tablespoons sugar
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon white wine Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon salt
1/2 cup chopped fresh basil
2 garlic cloves, pressed

Bring water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Layer shrimp and onion slices in an airtight container. Whisk together oil and next 10 ingredients; pour over shrimp mixture. Cover and chill 24 hours, stirring occasionally.Print Friendly and PDF