Louisiana Pickled Shrimp
A long standing classic appetizer, these plump Gulf shrimp are marinated in a simple bright, lemony brine and are delicious served on baguettes, by themselves or as part of a meal tossed in a salad or buttery pasta!
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Servings: 10 people
Equipment
- 2 wide mouth quart canning jars
Ingredients
- 2 lbs peeled & deveined large gulf shrimp (tail on or off), cooked
- 2 lemons
- 1 small vidalia or other sweet onion, sliced thinly
- ⅔ C olive oil
- ⅓ C white wine vinegar
- 1 tablespoon Creole seasoning
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 1 teaspoon granulated sugar
- ½ teaspoon mustard seeds
- ½ teaspoon red pepper flakes
- ½ teaspoon dried parsley
- 4 bay leaves
- splash Worcestershire sauce
Instructions
- Thinly slice 1 lemon. Zest and juice the other. Thinly slice the onion. Set aside.
- In a large measuring cup, whisk together oil, vinegar, lemon juice and zest, Creole seasoning, salt, garlic, sugar, mustard seeds, pepper flakes and a splash of Worcestershire sauce to create the pickling marinade.
- In 2 large wide mouth canning jars, layer onion slices, lemon slices, shrimp and bay leaves. Pour marinade over the layers, being careful to divide it equally between both jars. Put lids on and seal tightly. Turn jars over several times to evenly distribute marinade and mix ingredients. Do not shake. Put in fridge overnight. Turn jars over at least 2-3 more times as they marinate and before serving.