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Pickled Shrimp Recipe

Holiday entertaining is a breeze when I turn to this special appetizer that can be prepared days in advance. Special spices make it stand out from the usual cold shrimp and cocktail sauce.—Inge Schermerhorn, Kingston, New Hampshire

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Pickled Shrimp Recipe

Prep: 25 min. + marinating

Yield: 72 Servings

20 20

Ingredients

2 pounds cooked medium shrimp, peeled and deveined
2 bay leaves
1 cup canola oil
1 cup red wine vinegar
3 tablespoons capers, drained
2 teaspoons celery seed
1-1/2 teaspoons seasoned salt
1/4 teaspoon hot pepper sauce
1 large red onion, thinly sliced
2 small lemons, thinly sliced

Directions

Place shrimp and bay leaves in an 11-in. x 7-in. dish. In a small bowl, whisk the oil, vinegar, capers, celery seed, seasoned salt and pepper sauce; pour over shrimp. Top with onion and lemons (dish will be full). Cover and refrigerate for 24 hours.
Just before serving, drain and discard marinade and discard bay leaves. Yield: about 6 dozen.

Nutritional Facts 1 pickled shrimp equals 22 calories, 1 g fat (trace saturated fat), 19 mg cholesterol, 61 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Originally published as Pickled Shrimp in Taste of Home Christmas Annual Annual 2010, p61