Shrimp has always been on my family's menu in various iterations including grilled, boiled, and à la Florentine. Pickled Shrimp is a preparation that I was introduced to on a recent visit to my cousins who live in Charleston. This easy-to-make appetizer is a perfect addition to your Kentucky Derby party, and it's equally delicious for spring and summer gatherings year-round.
INGREDIENTS
1 sweet onion
1 lemon, sliced thin
3/4 cup cider vinegar
1/2 cup canola oil or other neutral tasting oil
Small jar capers, 3.5 ounces
1/2 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon Kosher salt
1 1/2 pounds (41/50) peeled and cooked shrimp
1/2 teaspoon Red Pepper flakes
DIRECTIONS
- In a large bowl add onion, lemon slices, vinegar, oil capers, celery seed, sugar, salt. Stir to combine.
- Add in peeled and cooked shrimp, stir to combine. Cover and chill in refrigerator for 24 hours. Stir occasionally.
- This is also a great appetizer, serve with crostini for a tasty bite at your next party.