A recipe for Charlie's Pickled Shrimp. Follow the simple recipe instructions for Charlie's Pickled Shrimp shared by other home cooking experts.
Ingredients
3 lb. Fresh shrimp
6 qt Water
1/4 c. Salt
2 pkg. Zatrain's shrimp/crab
-seasoning
2 Tbs. Black pepper
1 Large lemon-halved
1 c. Wesson oil
1/2 c. Olive oil
3/4 c. Heinz white vinegar
2 Tsp. Salt
2 Tbs. Lea and Perrins Worcestershire
-Sauce
1/2 Tsp. Tabasco Jalapeno Sauce
1 lb. Vidalia onions-sliced thin
2 cl Garlic minced
2 Tbs. Capers
2 Tsp. Celery seed
3 Jalapeno peppers minced
Directions
In a large pot, bring the water, salt, crab boil, and pepper to a boil. Squeeze in the lemon juice and add the rinds. Pour in the shrimp, all at once. Bring back to boil, over HIGH heat. Boil 3 minutes...NO MORE. Remove from heat. Add 3-4 cups ice cubes to pot to stop cooking. Let stand 5-10 minutes. remove shrimp. When cool enough to handle, peel, leaving last tail segment attached. Set aside. In a large bowl, stir together the remaining ingredients. Add shrimp to marinade. Toss to coat well. Cover tightly. Refrigerate overnight or up to two days, tossing occasionally in marinade. Drain. Serve on a large platter or decorative bowl lined with lettuce leaves. Garnish with a scattering of ripe olives. NOTES : This is my own recipe. Created in 1969 while living in Fairhope, Alabama
