Sweet and tangy pickled shrimp. This are not like other recipes I've seen. Many of my greatest childhood memories include these pickled shrimp and now my son loves them too. The recipe was lost for several years, but this is as close as we have gotten. They can be eaten alone or over a bed of lettuce.
Whisk together vinegar, ketchup, dry mustard, spices, sugar, and worcestershire sauce by hand or in a mixer with whisk attachment. (you can also use a food processor) Drizzle in the oil to create an emulsion. Layer the shrimp and onions in a jar or plastic container and cover with the emulsion. Allow to sit in the refrigerator for 3 hours then enjoy.
Don't over cook the shrimp since they will cook a bit more in the vinegar. Also make sure you use a mild onion like the Vidalia. Most people enjoy them as much as the shrimp.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 943 | ||
Calories from Fat: 752 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.6g | 111 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 59.7g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 979.4mg | 34 % | |
Potassium 415.9mg | 11 % | |
Total Carbohydrate 25.5g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 24.2g | ||
Protein 24.4g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 943
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