- 2pounds deveined, peeled, cooked large shrimp
- 1cup extra-virgin olive oil
- 1/2cup white vinegar
- 4tablespoon capers, with juice
- 2teaspoon celery seed
- 1teaspoon sea salt
- 1/2teaspoon hot sauce, like Tabasco (add more if you like a little heat)
- 1 large sweet onion, halved and thinly sliced
- 8 large sweet onion, halved and thinly sliced
It is very important to let the shrimp “pickle” for at least 8 hours and preferably 12 hours. It is worth the wait!
I like to find shortcuts that allow me to have quality meals, but that fit within my busy life. Using cooked shrimp is one of those shortcuts. If you are, however, inclined to cook your own shrimp in spices prior to pickling here is a great recipe:
Add enough water to a stockpot to cover 2 pounds of unpeeled shrimp. Add in 1 bunch chopped celery tops, 1/3 cup pickling spices, and ½ - ¾ tablespoon of salt. Bring water to a boil and add unpeeled shrimp. Immediately reduce heat to a simmer and cook an additional 5 minutes or until the shrimp are bright pink. Drain the shrimp in a colander under cold water and cool enough to handle the shrimp so you can peel and devein them. Your shrimp are now ready to pickle!