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Nutrition Facts
Serving Size 1 (360g) Recipe makes 10 servings
Calories 140
Calories from Fat 17		(12%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 174mg		7%
Potassium 279mg		7%
Total Carbohydrate 4.9g		1%
	Dietary Fiber 0.5g	1%
	Sugars 1.6g
Protein 23.4g		46%
detailed view... how is this calculated?

Pickled Shrimp (Paula Deen)

Recipe #226320 | 1½ days | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Heather'sKitchen
May 4, 2007

After watching Paula make this on tv we decided to give it a try. The layers are beautiful in the glass jar. I think this would make a nice gift or an easy make ahead appetizer or snack.

SERVES 10 (change servings and units)

Ingredients

7 1/2 cups water
2 1/2 lbs unpeeled fresh shrimp
3 medium onions, sliced
fresh ground pepper
whole peppercorn
4 bay leaves
2 whole garlic cloves, peeled
1 cup cider vinegar
1 tablespoon lemon juice

Directions

1
Bring the water to a boil in a large saucepan.
2
Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
3
Drain well and rinse in cold water to prevent further cooking.
4
Peel and devein shrimp, leaving tails on.
5
In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
6
Keep layering until jar is about 2/3 full.
7
Pour vinegar and lemon juice over layers until jar is almost full.
8
Leave space at the top so you can gently shake jar to remixs ingredients.
9
Seal jar tightly and chill for a few days up to 2 weeks.
10
Turn jar upside down to remix every other day or so.
11
Serve chilled as an appetizer.

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Featured Reviews for This Recipe

From: Krista Smith

On Oct 28, 2009

I went on a pickling kick this summer and I should've stopped at shrimp. They're not BAD, per se, they're just... pickled. shrimp. They just didn't do it for me. This was super portable which was great for the picnic that I took it to but again... pickled. shrimp. I'd rather just eat them plain with some extra tangy cocktail sauce.

0 people found this review helpful

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From: Vina

On Jun 18, 2007

I loved this! My mom used to make a shrimp, onion, and cucumber salad in the summer that we all loved. She always added just a touch of sugar to cut some of the vinegar's tang, so I did too. It was perfect! I loved the flavors that the bay leaves and peppercorns added. I used already cooked & peeled frozen shrimp that I thawed under hot running water and they worked very well. Also used one JUMBO red onion rather than three smaller ones and the color it added was pretty. I will have a jar of this in the fridge all summer long. Makes a great cool supper when the shrimp and onions are served over shredded cabbage dressed with some of the vinegar mix. Thanks, Heather, for posting such a delicious and fun recipe.

5 people found this review helpful

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