Pickled Shrimp Recipe

Pickled Shrimp


7 1/2 mugs water

3 pounds unpeeled, substantial new shrimp $

2 little purple onions, cut

1 mug vegetable oil

1 mug red wine vinegar

3 tablespoons sugar

1 tablespoon ground lemon skin

3 tablespoons crisp lemon juice

1 tablespoon Dijon mustard

1 tablespoon white wine Worcestershire sauce

1 tablespoon hot sauce $

1/2 teaspoon salt

1/2 mug hacked crisp basil

2 garlic cloves, pressed


1. Heat water to the point of boiling; include shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Empty and flush with frosty water. Peel shrimp; devein, if wanted.

2. Layer shrimp and onion cuts in a water/air proof holder.

3. Whisk together oil and next 10 fixings; spill over shrimp mixture. Cover and chill 24 hours, mixing at times.