Louisiana Pickled Shrimp

An online recipe with instructions for making Louisiana Pickled Shrimp.

Ingredients

- 2 pounds of medium size shrimp, shelled (about 40 or 50)
- 1 large onion, sliced into rings
- 2 lemons sliced (with the rind intact)
- 1 inch piec of fresh ginger root, peeled and thinly sliced
- 1/4 cup of finely chopped parsley
- 4 small bay leaves
- 2 cups of apple cider vinegar
- 2 tablespoons of mixed pickling spices
- 1/2 teaspoon of dry mustard
- 1/4 teaspoon of dry mace
- 2 teaspoons of salt
- 1/2 cup of olive oil
- 1/2 cup of other vegetable oil

Instructions

- Cook the shrimp in boiling water for 3 minutes.
- Drain and dry the shrimp.

Lightly mix the shrimp with the onion rings, lemon slices, ginger slices, parsley and bay leaves.

In a saucepan, mix the vinegar, pickling spices, mustard, mace and salt. Boil the mixture until the salt is completely dissolved.

Gradually pour the boiled vinegar liquid over the shrimp one tablespoon at a time.

Mix the two oils. To make the shrimp jar or other container air tight, slowly spoon the oils over the shrimp. Cover tightly and chill.

If sealed in air-tight jars the shrimp can usually can be stored for up to one month in the refrigerator.

References:

deepsouthdish.com - 2011/06 - pickled shrimp recipe