Pacific Northwest Pickled Shrimp Recipe

Pacific Northwest Pickled Shrimp Recipe
Pacific Northwest Pickled Shrimp Recipe photo by Taste of Home
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Pacific Northwest Pickled Shrimp Recipe

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This refreshing recipe is one of my husband's favorites. I like to serve the sweet-sour pickled shrimp when we're entertaining. People say it's addictive! —Kathy Wright, Highland, California
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. Cook: 5 min. + chilling
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. Cook: 5 min. + chilling

Ingredients

  • 8 cups water
  • 1/2 cup chopped celery leaves
  • 1/4 cup mixed pickling spices
  • 1 tablespoon salt
  • 2 pounds uncooked shell-on shrimp (31-40 per pound)
  • PICKLING MIXTURE:
  • 2 large onions, sliced
  • 8 bay leaves
  • 1-1/2 cups olive oil
  • 3/4 cup white wine vinegar
  • 3 tablespoons capers
  • 2-1/2 teaspoons celery seed
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon hot pepper sauce

Directions

In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on.
Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours.
Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade. Yield: about 2-1/2 dozen.
Originally published as Pacific Northwest Pickled Shrimp in Taste of Home Christmas Annual Annual 2015, p15

  • 8 cups water
  • 1/2 cup chopped celery leaves
  • 1/4 cup mixed pickling spices
  • 1 tablespoon salt
  • 2 pounds uncooked shell-on shrimp (31-40 per pound)
  • PICKLING MIXTURE:
  • 2 large onions, sliced
  • 8 bay leaves
  • 1-1/2 cups olive oil
  • 3/4 cup white wine vinegar
  • 3 tablespoons capers
  • 2-1/2 teaspoons celery seed
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon hot pepper sauce
  1. In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on.
  2. Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours.
  3. Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade. Yield: about 2-1/2 dozen.
Originally published as Pacific Northwest Pickled Shrimp in Taste of Home Christmas Annual Annual 2015, p15

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