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Recipe

Pickled Shrimp

25 min • 8 to 12 servings •
John S
Shrimp scampi in garlic butter sauce with capers, garnished with parsley, served with sliced bread and olive oil in a kitchen setting.

This is a great alternative to the classic shrimp cocktail. You’ll definitely want to have bread on hand to sop-up the sauce.

Be warned that you need to let this sit in the refrigerator 7 to 8 hours or ideally overnight.

This makes about 8-12 servings.

Ready

  • 1 ½ cups extra virgin olive oil
  • ¾ cup white wine vinegar
  • 1 large clove of garlic, minced
  • 2 tbsp drained capers
  • 1 Tbsp sugar
  • ½ tsp salt
  • 4 bay leaves
  • ¼ tsp black peppercorns, crushed
  • ¼ tsp favorite hot sauce
  • 2 lbs medium sized shrimp (40-50), peeled and deveined
  • 1 parsley sprigs for garnish
  • Sliced sourdough for serving

    • Set

  • Large Saucepan
  • Non-reactive medium sized bowl
  • Colander
  • Small bowl w/ ladle
  • Breadbasket
  • Toothpicks
  • Dish for serving

    • Go!

  • Combine oil, vinegar, garlic, capers, sugar, salt, bay leaves, peppercorns, and hot sauce in medium sized bowl, stirring until sugar dissolves.
  • In large saucepan, cook shrimp in salted simmering water enough to cover shrimp.
  • Cook until shrimp are pink and just firm, about 5-6 minutes.
  • Drain shrimp in colander and immediately add to oil mixture in bowl.
  • Stir to evenly coat the shrimp.
  • Let cool.
  • Cover and refrigerate for at least 7-8 hours or overnight.
  • To serve, drain off some of the marinade into small bowl with ladle.
  • Place remaining shrimp and marinade into serving dish.
  • Garnish with parsley.
  • Serve with bread, extra marinade, and toothpicks nearby.

    • appetizer party food shrimp

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