Pickled Shrimp

pickled shrimp

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.

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