I have admitted that I have not been cooking a ton this summer, but there are two things that I have made over and over. Blueberry Crisp and these pickled shrimp. I have made these pickled shrimp every time we have had people over since I discovered this recipe. I have been on a really big shrimp cocktail kick, and saw this recipe when I was flipping through Southern Living. I had everything in the house, so I made it that night for dinner. The shrimp are cooked until just done, then pickled in a quick vinegar mixture that is loaded with garlic, herbs, and lemons. They are refreshing and light. Perfect summer food. I made a big salad and threw these on top. So, so, good.
I made these as an appetizer when we had friends over for dinner and I served them with Saltines. The salty cracker is perfect with these shrimp. I love this recipe. I always have shrimp in my freezer, and this has made many, many, appearances on my table this summer. I usually buy really large shrimp, but I like the smaller ones for this recipe.
1/4 cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons fresh dill, chopped
2 Tablespoons flat leaf parsley, chopped
1 1/4 teaspoon Creole seasoning
1 garlic clove
1 lemon, thinly sliced
1/2 red onion, thinly sliced
1 pound cooked and peeled medium shrimp
Salt and pepper
- 1/4 cup olive oil
- 3 Tablespoons red wine vinegar
- 2 Tablespoons fresh dill, chopped
- 2 Tablespoons flat leaf parsley, chopped
- 1 1/4 teaspoon Creole seasoning
- 1 garlic clove
- 1 lemon, thinly sliced
- 1/2 red onion, thinly sliced
- 1 pound cooked and peeled medium shrimp
- Salt and pepper
- Add olive oil, vinegar, dill, parsley, Creole seasoning, and garlic in a small bowl. Add lemon and onion to a large Ziploc bag. Add oil mixture. Add shrimp to the bag. Toss to combine. Chill for 2 to 6 hours.
- Remove from marinade. Add salt and pepper to taste.