The City Magazine Since 1975

Spiced Pickled Shrimp

<p>Reprinted from <em>Charleston Receipts</em> by the Junior League of Charleston. Copyright 2002 by the Junior League of Charleston. Manufactured by Favorite Recipes Press. Purchase <em>Charleston Receipts</em> at <a href="" target="_blank"></a></p>
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2 lbs. shrimp

Bay leaves

6 white onions

1 cup olive oil

¼ cup tarragon vinegar

2 tsp. salt

½ tsp. dry mustard

1 tsp. sugar

1 tsp. Worchestershire sauce


Handful of pickling spices


In a crock, put a layer of boiled shrimp, a layer of bay leaves (about 5 to a layer), and a layer of very thin sliced onions. Alternate until all shrimp are used. Make a French dressing (vinaigrette) of the other ingredients and pour over shrimp, etc. Cover and put in the refrigerator for 24 hours, stirring occasionally. Serve with toothpicks in a bowl over ice for a cocktail party or as a salad with lettuce.