It has since become a regular staple when I entertain from home. While traditionally served as an appetizer, I could definitely find plenty of other uses for my favorite tangy shrimp. Tossed with orzo, it would make for an interesting pasta salad; piled on buttered and toasted bread, it would transform into a delightful po' boy of sorts.
And while this recipe is worthy of being made year-round, I find it tastes even better in the throes of summer, when turning on a kitchen appliance is the last thing you want to do in grasps of the Georgia heat.
Southern-Style Pickled ShrimpServes 6 to 8
1 Vidalia or sweet onion, thinly sliced
1 lemon, thinly sliced
3/4 cup cider vinegar
1/2 cup canola oil
1/4 cup capers with their juices
3/4 teaspoon celery seeds
1/2 teaspoon sugar
1/2 teaspoon salt
Splash of Tabasco sauce, to taste
1 1/2 pounds (41/50 count) peeled and cooked shrimp
In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.
(Images: Nealey Dozier)