Pickled Shrimp

Easy to make, a savory taste that makes you want to come back for another bite, and does not require a lot of time. Make this for your next gathering instead of shrimp cocktail. Your guests will rave about this dish for a long time.

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Course Appetizer

Ingredients

1 Lb. of Raw Shrimp
2 Lemons sliced
1 Large Onion
1 Tablespoon of Your Favorite Seafood Boil I purchased mine at the spice store
½ Cup of White Vinegar
½ Cup of Olive Oil
1 Teaspoon of Salt
½ Teaspoon of Salt for the Boiling Water

Instructions

Remove head and peel the shell and legs (I leave the tail on)
Devein shrimp if not already purchased this way
Boil a pot of lightly salted water (½ teaspoon of salt)
Add the shrimp along with half of the onion and slowly stir as they will boil up and foam
Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)
Slice the lemon and the rest of the onion in thin rings
In a mason jar layer the lemon and some raw onion and then some shrimp and a sprinkling of your seafood boil. Repeat until all are gone.
Add the teaspoon of salt
Add the oil and vinegar
Place the lid on the jar and shake a few times
Place this in the refrigerator for a minimum of 8 hours
Make sure the shrimp is covered. If you need to, add a little water and more of the olive oil and vinegar mix to the brine.

Notes

Note This is not a canning recipe. Although the shrimp will be pickled, this is not meant for storing and will not be shelf stable. They are meant to be stored in the fridge and eaten with in a day or two.

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