Pickled Shrimp (Paula Deen) – a delicious recipe with water, shrimp, onions, fresh ground pepper, peppercorn, bay leaves. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring the water to a boil in a large saucepan.
2
Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
3
Drain well and rinse in cold water to prevent further cooking.
4
Peel and devein shrimp, leaving tails on.
5
In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
6
Keep layering until jar is about 2/3 full.
7
Pour vinegar and lemon juice over layers until jar is almost full.
8
Leave space at the top so you can gently shake jar to remixs ingredients.
9
Seal jar tightly and chill for a few days up to 2 weeks.
10
Turn jar upside down to remix every other day or so.
11
Serve chilled as an appetizer.
391
kcal
Calories
22
g
Carbs
72
g
Protein
CarbsProtein
* 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 9 ingredients. The key ingredients include: 7 1/2 cups water, 2 1/2 lbs unpeeled fresh shrimp, 3 medium onions, sliced, fresh ground pepper, and more.
Yes, Pickled Shrimp (Paula Deen) 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.
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