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New Year's: Pickled Shrimp

Source of Recipe


Southern Lady magazine



List of Ingredients



• ½ cup distilled white vinegar
  
• 2 Tbsp hot pepper sauce
  
• 1 tsp paprika
  
• 10 bay leaves
  
• 3 quarts water
  
• 2½ tsp salt, divided
  
• 2 pounds large fresh shrimp, peeled and deveined
  
• 1 cup vegetable oil
  
• ½ cup Worcestershire sauce
  
• 1 large white onion, thinly sliced
  






Instructions



1. In a small saucepan, combine vinegar, hot pepper sauce, and paprika. Add bay leaves. Cook over low heat for 10 minutes; do not boil. Remove from heat, and set aside to cool.
   
   
2. In a Dutch oven, bring water and 2 teaspoons salt to a boil. Add shrimp; cook for 3 minutes, or until pink and firm. Drain shrimp, and set aside to cool.
   
   
3. In a medium bowl, combine vegetable oil, Worcestershire sauce, vinegar mixture and remaining ½ teaspoon salt. In a large, resealable plastic bag, combine shrimp, onion and marinade. Seal bag and refrigerate for 8 to 12 hours, turning occasionally. To serve, remove from bag and discard bay leaves. Serve shrimp at room temperature on saltine crackers.
   
   Makes 8 to 10 servings.