Pickled Shrimp

Total Time Prep: 45 min. + marinating
Yield about 1-1/2 dozen
Pickled shrimp is at its best after an overnight soak in its spice-and-vinegar bath. The recipe delivers big flavor with minimal prep.

Ingredients

  • 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

Directions

  1. 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.
  2. Drain and discard marinade and bay leaves.

Nutrition Facts

3 each: 132 calories, 6g fat (1g saturated fat), 115mg cholesterol, 153mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 16g protein.

I appreciate this appetizer’s ease of preparation, especially during the hectic holiday season. The recipe can easily be doubled for a crowd.
Recipe Creator

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