Southern-Style Pickled Shrimp
Shrimp has always been on my families menu is various iterations including grilled, boiled, and à la Florentine. Picked Shrimp is a preparation that I was introduced to on a recent visit to my cousins who live in Charleston. The perfect addition to Holiday meal, family celebration or as an easy weeknight dinner.
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.
Yield: 8 servings
