Pickled Shrimp

Posted by Callies Biscuits on

Carrie Morey's Pickled Shrimp

You don’t have to be in the South to create and experience the quintessential Southern picnic. In fact, my most memorable Southern picnic was actually one I put together for a float down the Teton River, winding through the picturesque Grand Teton Mountains. There were four adults and six children, so we floated down on a boat with a large raft tied behind so the children could have their “own” boat. We floated, fished, and stopped to swim as we felt like it. The children scrutinized every small island in the river in search of the perfect spot for us to get out and picnic.

The Pickled Shrimp stored in a mason jar makes a perfect take-along that can be nibbled along the way or with the meal.

Pickled Shrimp


    - 81⁄3 cups water - Kosher salt - 2 pounds shrimp, peeled, tails left on, deveined - 3 white onions, cut in half length wise and thinly sliced - 11⁄2 cups good quality olive oil 2 cups cider vinegar - 8 bay leaves - 3 teaspoons crushed red pepper flakes - 4 cloves garlic, cut in half - 11⁄2 lemons, thinly sliced, seeds removed - 1⁄3 cup capers in brine, drained and rinsed - 11⁄2 teaspoons celery seeds


    1. Bring 8 cups of the water and 6 tablespoons salt to a boil in a large saucepan. Add the shrimp and cook 2 minutes, just until the shrimp turn pink. Drain the shrimp and let cool. 1. Combine the remaining 1⁄3 cup water with all the remaining ingredients in a large bowl. Stir and add 11⁄2 teaspoons salt. Stir, taste, and add more salt if necessary. Add the cooled shrimp, stir, cover, and refrigerate overnight. 1. To tote to a picnic, put in a mason jar for traveling and stow in a cooler. Serve with toothpicks or pick out the shrimp with your fingers. Yum!

      This pickled shrimp is so simple to make and it lasts forever in your refrigerator! I use it for everything from entertaining at a nice dinner party to a quick on the go snack before picking up my girls from school!