Southern Pickled Shrimp


2 lbs. Key West pink shrimp, peeled and deveined
3 Tbsp. Sundowners Blackening Spice or other good blackening spice
1/2 teaspoon celery seeds
1/4 teaspoon all spice berries
1 teaspoon whole peppercorns
1 Tbsp. kosher salt
1/2 teaspoon crushed red chili flakes
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
2 cloves garlic, chopped
1 red onion, sliced thin
4 bay leaves
3-4 whole lemons - slice one lemon into rings, juice the other two
4 Tbsp. apple cider vinegar
1+ cup extra virgin olive oil


Place shrimp and blackening spice into a large sauté pan, and add water to cover. Place over high heat and bring almost to a boil. Remove shrimp immediately and cool with ice and cold water, to stop the cooking process. Shrimp should be white throughout. Be careful not to overcook shrimp.

Mix celery seeds, all spice berries, peppercorns, salt, chili flakes, cilantro, parsley, lemon juice, cider vinegar, and 1 cup olive oil in a glass mixing bowl or measuring cup.

Layer shrimp, onions, lemon slices, and bay leaves in a large mason jar or other large container. Pour oil and vinegar mixture over shrimp, leaving a small space in the top of the container for mixing. Add more oil if necessary. Shake jar well and place into refrigerator.

Refrigerate for 5-6 hours, and up to 2 days, turning container at least twice daily to ensure mixture stays well mixed. Serve chilled, and enjoy!
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