Pickled shrimp

You can bet that if my mom, Lisa Mayfield, is hosting a large gathering, Pickled Shrimp will be served. My problem is that I’m usually full before dinner whenever she decides to throw this recipe together. There is no easy way around the labor involved with peeling the shrimp in this recipe. It will be worth the effort. Prepare yourself to be showered with compliments by all those attending your next cocktail function. WARNING: The toughest part of this recipe is giving those delicious shrimp a full day to marinate—but trust me, it’s vital to really get the flavors infused properly.

2 cups (500 mL) olive oil
1 cup (250 mL) white vinegar
4 tablespoons capers, with juice
3 teaspoons celery seed
2 teaspoons salt
~ a few drops Tabasco
3 pounds (1.5 kg) shrimp, in shells
¾ cup (75 g) celery tops, chopped
½ cup (50 g) pickling spice
1 tablespoon salt
2½ cups (250 g) onion, sliced
10 bay leaves


  1. Combine olive oil, vinegar, capers and their juice, celery seeds, 2 teaspoons of salt and Tabasco drops.
  2. Mix well.


  1. Cover shrimp with boiling water, add celery tops, pickling spice, and salt. Let simmer for 5 minutes or until shrimp are bright pink.
  2. Drain, peel and devein shrimp under cold water. Make alternating layers of shrimp, bay leaves, and onions in a baking dish.
  3. Pour marinade over shrimp and onions.
  4. Chill for 24 hours, occasionally spooning marinade over shrimp.

Tips & Tricks—Using a large Tupperware dish with a lid instead of a baking dish will allow you to flip the shrimp several times while they marinate. The Tupperware is really nice to avoid spilling in the refrigerator. Serve the shrimp with toothpicks in whatever container you want.