My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, May 27, 2011

Low Country Spicy Pickled Shrimp

If you are a fan of low country cooking you really need to own a copy of Charleston Receipts. This is absolutely the Bible of low country cooking. Easy to order at or call 843-763-5284. I love this because you have to make it a day ahead.

This can be served as an appetizer with cocktails or on lettuce leaves as a plated first course.

Low Country Pickled Shrimp
makes 12 servings as an appetizer
print recipe

2 pounds unpeeled, large raw shrimp (26/30 count)
3 small white onions, thinly sliced
1/2 cup olive oil
1/4 cup tarragon vinegar
2 tablespoons pickling spices
2 teaspoons salt
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/4 cup chopped fresh parsley

1. Peel and devein, if desired

2. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Don't overcook. Rinse with cold water.

3. Layer the shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.


  1. oh i love pickled shrimp! i just bought shrimp at the grocery store yesterday too. did you ever make my ford's field pickled eggs? i think they are on my sidebar. i love pickled food.

  2. my husband makes pickled eggs all the time,, I think he'd love these!

  3. Well, what do you know. Looks like the problem might be IE, as my ID shows up when I use Firefox. Computers drive me crazy. This recipe looks wonderful, especially for the terribly hot day we are having.


Note: Only a member of this blog may post a comment.