Pickled Shrimp

By natcat

Made by Aunt Claudia (Shannon) every Christmas
Half recipe

Ingredients

• Boiling Broth:
• 5 quarts water
• 1/6 cup sea salt
• 20 whole allspice
• 8 peppercorns
• 1/4 tsp black pepper
• Half lemon, squeezed
• 20 whole cloves
• 6 buds of garlic
• 1 white onion cut up in sections
• 2 stalks of celery, crushed or broken (and celery butt if you have it)
• 2 large bay leaves
• 2 pinches of dried thyme (or 1 sprig fresh thyme)
• Several sprigs parsley
• Dried red pepper to your taste
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Liquid Shrimp Boil
• Pickling Sauce:
• 1 1/4 cups olive oil
• 3/4 cups warmed red wine vinegar
• 1 1/2 tsp sea salt
• 1 1/2 Tbsp celery seed
• 1/2 cup capers and juice
• 1 Dash hot sauce
• 1/6 cup Worcestershire sauce
• 1 Tbsp yellow mustard
• Shrimp:
• 2.5 to 3.5 lbs shrimp, raw in the shell
• 1/2 box Bay leaves
• 2 small red onions, thinly sliced

Preparation

Step 1

Combine all broth ingredients-- can add other things to your taste such as hot sauce, Cajun seasoning, and/or anything else you have in the kitchen like oranges, limes, bell pepper, ends of red onion from rest of recipe, etc.
Bring broth to a boil, then lower heat, simmering for at least 20 minutes. After making rich broth, add raw shrimp and bring to boil again, simmer about 12 minutes but don’t let it get too cooked. Remove shrimp and let cool. Peel and devein shrimp (optional).
Combine pickling ingredients.
In a dish, layer cooked shrimp, bay leaves, then red onion. Cover with pickling mixture. Let sit overnight, turning several times.
This dish will keep a week or more.