Fleur de Lis

Fleur de Lis

Follow by Email

Thursday, January 5, 2012

Christmas Dinner - Appetizer: Pickled shrimp with lemons, red onions and capers

This was just delicious. I can't wait until the hot days of summer to mix up a large bowl of this goodness to enjoy on the deck while sunning!

2 lbs. unpeeled, large raw shrimp (26/30 count)
3 large garlic cloves, sliced
3 bay leaves
2 large lemons, thinly sliced
1 small red onion, thinly sliced
1/2 cup olive oil
1/4 cup white wine vinegar
2 T. Old Bay seasoning
2 T. drained capers
1 T. whole black peppercorns
1 T. Worcestershire sauce
1 T. hot sauce
2 t. kosher salt
1 t. sugar
1/2 t. dried crushed red pepper flakes
1/4 cup chopped fresh parsley

Peel shrimp and devein. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink. Drain. Rinse with cold water.

Combine shrimp and next 4 ingredients in a large bowl. Whisk together oil and next 9 ingredients, pour over shrimp mixture. Cover and chill 8 hours, stirring occasionally. Remove and discard bay leaves. Stir in parsley just before serving. 

From Southern Living Christmas 2011


  1. Dear Lolly,
    What a delicious dish.
    As an Irish Channel boy I had to go with Zatarain's boil
    and no rinsing...
    but otherwise totally went your way.
    Thanks so much,

  2. Thank you United! I LOVE this dish!