Spicy Pickled Shrimp
You can recycle the bay leaves used in this Spicy Pickled Shrimp recipe for another use and save some money, too. Simply rinse the leaves, then pat them dry with paper towels. Use again in a savory soup or stew.
2 lb shrimp, peeled, deveined
1/2 cup chopped celery stalks and leaves
1 1/2 Tbsp salt, divided
1/4 cup shrimp boil seasoning
1 cup vegetable oil
3/4 cup white vinegar
2 tsp celery seeds
2 Tbsp capers and juice and 1/8 tsp hot red pepper sauce
1 onion, sliced into rings
8 bay leaves
Bring a large pot of water to a boil. Add shrimp, celery, 1 tablespoon salt and shrimp boil. Cook until shrimp are pink, about 3 minutes. Drain. Let shrimp cool.
Meanwhile, combine oil, vinegar, remaining salt, celery seeds, capers and red pepper sauce in a small saucepan. Heat to near boiling over high heat. Remove from heat.
Alternate layers of shrimp, onion slices and bay leaves in a shallow glass dish.
Pour warm oil-vinegar mixture over shrimp and onion. Let stand for 30 minutes or longer. Serve with toothpicks. Discard bay leaves before serving.
Spicy Pickled Shrimp tip: You can save about 10 minutes of preparation time and 8 minutes of cooking time if you use precooked shrimp available either in the frozen food section or the fresh fish counter in your grocery store.