Pickled Shrimp
- 4 pounds large raw shrimp in the shell
- 6 quarts boiling water mixed with 1 tablespoon salt
- 6 large silverskin or small yellow onions, thinly sliced
- 24 whole allspice
- 24 peppercorns
- 30 whole cloves
- 6 large whole bay leaves
- 1 small lemon, thinly sliced
- 6 blades mace (optional)
- 6 cups cider vinegar mixed with 2 cups cold water
Instructions:
Nowadays, pickled shrimp are a picnic and party staple.
- Cook the shrimp in the boiling salted water for 3 to 4 minutes or until bright pink. Drain, rinse in cool water, then shell and devein.
- Layer the shrimp and onions in a 1-gallon glass jar, sprinkling with allspice, peppercorns, and cloves as you go and tucking in, here and there, the bay leaves, lemon slices, and, if desired, the blades of mace.
- Pour in the vinegar mixture, cover, and refrigerate for 3 to 4 hours.
- Drain the shrimp well, discard the bay leaves and whole spices, and serve cold as an hors d’oeuvre. Good, too, as a main course.