My friend, Mary, who taught me this recipe often made Pickled Shrimp at Christmas. This is very easy and very good! I’ve been asked so many times for this recipe that I finally made a PDF of it. So when I’m taking this dish to a party, I print out a few copies to take along. Someone is bound to ask for it.
3/4 cup apple cider vinegar
3/4 cup water
3 tablespoons Old Bay seafood seasoning
1 1/2 lbs. medium to large fresh shrimp, heads off, throughly rinsed and well drained
1 Vidalia (sweet) onion thinly sliced
2 or 3 bay leaves
1 large bottle of Italian dressing (such as Wishbone)
lemon slices to garnish, if desired
Combine water and apple cider vinegar in a medium sauce pan. Add the Old Bay seasoning. Bring to a boil. Add shrimp and bring back to a simmer. Steam shrimp until they are >barely< done. Do not overcook. In fact, you may want to make them slightly underdone. This will take only a very few minutes. Drain shrimp in colander, but don’t rinse. When cool enough to handle, peel shrimp and remove tails. Layer the shrimp with thin slices of sweet onion in a covered container along with bay leaves and Italian dressing. Place in refrigerator for two days. When ready to serve, drain and discard the marinade and enjoy!
Note: No additional salt needed. The Old Bay seasoning is quite salty.