No announcement yet.

Pickled Shrimp

  • Filter
  • Time
  • Show
Clear All
new posts

  • Pickled Shrimp

    Pickled Shrimp From Uncle Bubba's Savannah Seafood:

    4 lbs. shrimp, cooked, peeled & deveined
    6 to 8 large white onions, sluiced thin
    1-1/2 cups vegetable oil
    2 cups white vinegar
    1/4 cup capers, drained
    1 to 1-1/2 tablespoons tomato paste
    1 tsp. sugar
    1/3 cup prepared horseradish
    Salt & Red Pepper

    Place a layer of shrimp and a layer of onion rings in a very large glass container (a mayonnaise jar is good), alternating layers until all are used. In a large bowl, combine the oil, vinegar, capers, tomato paste, sugar, horseradish, salt and red pepper to taste until well blended. Pour the sauce over the shrimp, put the cover on the jar, and refrigerate for 24 hours before serving.

    Picked shrimp can be stored in the refrigerator for one week.