Charlie's pickled shrimp

Yield: 8 Servings

Measure Ingredient
3 pounds Fresh shrimp
6 quarts Water
¼ cup Salt
2 packs Zatrain's shrimp/crab seasoning
2 tablespoons Black pepper
1 \N Large lemon-halved
1 cup Wesson oil
½ cup Olive oil
¾ cup Heinz white vinegar
2 teaspoons Salt
2 tablespoons Lea & Perrins Worcestershire Sauce
½ teaspoon Tabasco Jalapeno Sauce
1 pounds Vidalia onions-sliced thin
2 cloves Garlic -- minced
2 tablespoons Capers
2 teaspoons Celery seed
3 \N Jalapeno peppers -- minced

In a large pot, bring the water, salt, crab boil, and pepper to a boil.

Squeeze in the lemon juice and add the rinds. Pour in the shrimp, all at once. Bring back to boil, over HIGH heat. Boil 3 minutes...NO MORE. Remove from heat. Add 3-4 cups ice cubes to pot to stop cooking. Let stand 5-10 minutes. remove shrimp. When cool enough to handle, peel, leaving last tail segment attached. Set aside. In a large bowl,stir together the remaining ingredients. Add shrimp to marinade. Toss to coat well. Cover tightly.

Refrigerate overnight or up to two days, tossing occasionally in marinade.

Drain. Serve on a large platter or decorative bowl lined with lettuce leaves. Garnish with a scattering of ripe olives.

NOTES : This is my own recipe. Created in 1969 while living in Fairhope, Alabama

From Gemini's MASSIVE MealMaster collection at

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