Spicy Pickled Shrimp

Are you tired of the Easter recipes yet?  I am, but I’ve got just a few more to share.  Then I’ll blog about something besides food!  For Easter Brunch I really wanted to have shrimp, even though (A) there was already way too much food and (B) only about half the guests like shrimp.  Not much of it got eaten, but my dad and I both liked it.  It’s a little more work than just plopping down a platter of shrimp cocktail, but it also has a little more kick to it.  Don’t forget to plan ahead on this one: the shrimp needs to chill in the marinade overnight or up to one day!  In the magazine photo, it was served in a giant hurricane glass, with a lemon slice on the rim.

Note on the recipe:  Don’t you just hate it when the recipe is on two pages, and those pages get separated from one another?  That’s what happened to me with this recipe.  I actually only have the ingredients list.  I just guessed at the actual directions.  I’m sharing my method below.

Spicy Pickled Shrimp

from Southern Living, March 2010

Ingredients:

• 2 lb. peeled cooked shrimp (26/30 count)
• 3 small white onions, thinly sliced
• 1/2 cup olive oil
• 1/4 cup tarragon vinegar (I just used plain old white vinegar)
• 2 tbsp pickling spices
• 2 tsp salt
• 1 tsp sugar
• 1 tsp Worcestershire sauce
• 1/2 tsp dry mustard
• 1/4 tsp ground red pepper
• 1/4 cup chopped fresh parsley (omitted)

Combine onions, olive oil, vinegar, pickling spices, salt, sugar, Worcestershire, mustard, and pepper in a large bowl.  Add shrimp.  Cover and chill for up to 1 day, stirring occasionally.  Prior to serving, add parsley.