Wednesday, June 24, 2009

Pickled Shrimp

As promised here is the recipe to the pickled shrimp. It has a lot of ingredients and each one is important. It is best if you make it about 3-4 days ahead to let it marinate. It makes enough for about 20 appetizer servings. It is so good.
6 pounds of medium cooked shrimp peeled with tale on
2 cups of tarragon vinegar
2 cups of sugar
2 tablespoons of dill
2 purple onions sliced thin
1 cup of lemon juice
2 tablespoons of sweet basil
2 tablespoons of minced garlic
1 cup of olive oil
1 cup of vegetable oil
2 teaspoons of Lawry's seasoning salt
2 tablespoons of red pepper flakes
2 tablespoons of parsley
6 small cans of sliced mushrooms
2 tablespoons of seasoning pepper (I use Monterey seasoning for steak)
1 small jar of capers (an option that I use)
Mix all together and marinate for several days stirring twice each day.
Serve cold with crackers.


parTea lady said...

That does sound delicious and I like that it includes mushrooms in the mix. Too bad I'm the only shrimp lover at my house. Would it work if it was cut down to about a third of the recipe? Thanks for posting this.

Southern Touch Catering said...

Yes, it will work just fine. I say go for it. FYI- you really don't get an overwhelming shrimp taste with this, the other family members might just like it.

Angela McRae said...

Mmm mmm mmm!