"pickled Shrimp"

Name: "pickled Shrimp"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shrimp; ¼ cup celery leaves; 2 tablespoons pickling spices; 1 ½ teaspoons salt; ½ cup onion, thinly sliced; 4 bay leaves; ¾ cup Italian dressing (Zesty); ⅓ cup white vinegar; 1 teaspoon celery seed; 1 drop Tabasco sauce; 1 tablespoon capers (add a little juice)

Eats Now Editorial Team · 130 kcal · Seafood

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"pickled Shrimp" – a delicious recipe with shrimp, celery, pickling spices, salt, onion, bay leaves. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb shrimp
¼ cup celery leaves
2 tablespoons pickling spices
1 ½ teaspoons salt
½ cup onion, thinly sliced
4 bay leaves
¾ cup Italian dressing (Zesty)
⅓ cup white vinegar
1 teaspoon celery seed
1 drop Tabasco sauce
1 tablespoon capers (add a little juice)

1
Fill pot with water.
2
Add celery leaves and pickling spices.
3
Boil for at least 5 minutes.
4
Water will turn a brownish yellow.
5
Add shrimp and cook till done.
6
Meanwhile, combine all other ingredients in a non metal containe with lid.
7
Peel cooked shrimp while warm and add to container.
8
Place in refrigerator over night.
9
Serve with crackers -- remember to bring to room temperature.

130

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb shrimp, ¼ cup celery leaves, 2 tablespoons pickling spices, 1 ½ teaspoons salt, and more.

Yes, "pickled Shrimp" falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
130 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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