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Pickled Shrimp Recipe

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I appreciate this appetizer’s ease of preparation, especially during the hectic holiday season. The recipe can easily be doubled for a crowd.

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Pickled Shrimp Recipe

Prep: 45 min. + marinating

Yield: 6 Servings

45 45

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon tomato paste
1-1/2 teaspoons sugar
1-1/2 teaspoons celery seed
1 garlic clove, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon hot pepper sauce
1 pound cooked large shrimp, peeled and deveined
1 small onion, thinly sliced and separated into rings
2 bay leaves

Directions

In a large resealable plastic bag, combine the first 11 ingredients; add the shrimp, onion and bay leaves. Seal bag and turn to coat; refrigerate for up to 24 hours.
Drain and discard marinade and bay leaves. Serve shrimp with toothpicks. Yield: about 1-1/2 dozen.

Originally published as Pickled Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p21

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Reviews for Pickled Shrimp (2)

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Pickled Shrimp

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Reviewed on Jan. 02, 2012 by justmbeth

Great substitute for normal shrimp cocktail. Great for doing ahead. Next may add more red pepper and pepper sauce for more spice.

Reviewed on Jun. 11, 2011 by kitchenmagician1953

I thought the ingredients used were well balanced and not overpowered with tartness. However, I did modify this recipe to a more Latin taste, by serving this on guacamole topped Tostitos mini bowl chips. I substituted catsup for the tomato paste, reducing the sugar to 1 teaspoon, resulting in the same effective sweetness. I also substituted green onions/scallions for the regular onion and added fresh chopped cilantro to the marinade. I placed the guacamole in the chip bowl, topped it with the shrimp and garnished it with a sprig of cilantro.