SUSIE’S PICKLED SHRIMP (for six)                                                            


3 pounds large shrimp, peeled and deveined

For the boiling mixture:

½ cup celery tops

¼ cup mixed pickling spice

3-1/2 teaspoons salt

7 or 8 bay leaves

2 cups thinly sliced onion 

For the marinade:

1-1/2 cups olive oil

¾ cup white wine vinegar

2-1/2 tablespoons capers and their juice

2-1/2 teaspoons celery seed

a dash of Tabasco sauce

  1. Bring enough water to cover the shrimp to a rapid boil and add the boiling mixture. Add the shrimp and cook until pink (no more than 2 minutes, usually less depending on the size of the shrimp).  Drain immediately, cool and scrape off the boiling mixture.
  1. Alternate shrimp and onions in a shallow dish. Combine the marinade ingredients and pour over the shrimp.  Cover and chill at least 24 hours.  Drain before serving.








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