- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 2 teaspoons seafood seasoning
- 2 teaspoons stone-ground mustard
- 1 garlic clove, minced
- 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
- 1 medium lemon, thinly sliced
- 1 medium lime, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons capers, drained
- 1/4 cup minced fresh basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarsely ground pepper
- In a large bowl, whisk the first five ingredients. Add shrimp, lemon, lime, onion, sliced basil and capers; toss gently to coat. Refrigerate, covered, up to 8 hours, stirring occasionally.
- Just before serving, stir minced basil, salt and pepper into shrimp mixture. Serve with a slotted spoon. Yield: 20 servings (1/2 cup each).
Originally published as Pickled Shrimp with Basil in Taste of Home February/March 2016, p53
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Pickled Shrimp with Basil
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Reviewed Feb. 10, 2016
"Super Bowl crowd loved this!"
Reviewed Jan. 24, 2016
"So fresh & flavorful!"