- 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
- 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. Yield: about 1-1/2 dozen.
Reviews for Pickled Shrimp
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Great substitute for normal shrimp cocktail. Great for doing ahead. Next may add more red pepper and pepper sauce for more spice.
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.