Southern-Style Pickled Shrimp
Yield
6-8
RECIPE Ingredients
- 1 cup cider vinegar
- ¼ cup sugar
- 1 tsp whole allspice berries
- 1 tsp red pepper flakes
- 3 bay leaves
- 1 cup good olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 3 cloves garlic, peeled and smashed
- ¼ cup chopped fresh dill
- ¼ flat-leaf parsley
- 1 medium sweet onion, thinly sliced
- 1 lemon, thinly sliced
- 2 pounds Lobster Gram Jumbo Shrimp, thawed
Price
$49.99
- Jumbo shrimp, 16-20 per lb.
- Flash-frozen for freshness & flavor
- Fully cooked, peeled, deveined, ready to thaw & serve
- Our famous cocktail sauce, 8 oz.
- One cocktail sauce per pound of shrimp
- 4-star certified by Global Seafood Alliance’s Best Aquaculture Practices (BAP) program
- Can be shipped via 2-day or overnight air
Recipe notes
Tangy and kissed with spice, this Lowcounty and Gulf Coast classic is a Southern holiday party staple. With a balance of acid and fat, and a touch of sugar to mellow the flavor, this recipe will turn plump shrimp into the most requested appetizer at any gathering. Serve them simply with crusty bread or use them as a topping for deviled eggs.
RECIPE Preparation
- In a small saucepan over medium heat, add vinegar, sugar, allspice berries, red pepper flakes, and bay leaves. Heat, stirring, until the sugar is dissolved. Remove from heat and let cool for about 10 minutes.
- In a large, non-reactive bowl, whisk together olive oil, Dijon, hot sauce, Worcestershire sauce, and salt. Stir in garlic, dill, parsley, onion, lemon, and shrimp, turning to coat.
- Cover and place in the refrigerator for at least 4 hours, up to 48 hours. Serve chilled.
