• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Charlie's Pickled Shrimp

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 3 lb Fresh shrimp
  • 6 qt Water
  • 1/4 c Salt
  • 2 pk Zatrain's shrimp/crab
  • -seasoning
  • 2 tb Black pepper
  • 1 Large lemon-halved
  • 1 c Wesson oil
  • 1/2 c Olive oil
  • 3/4 c Heinz white vinegar
  • 2 ts Salt
  • 2 tb Lea & Perrins Worcestershire
  • -Sauce
  • 1/2 ts Tabasco Jalapeno Sauce
  • 1 lb Vidalia onions-sliced thin
  • 2 cl Garlic -- minced
  • 2 tb Capers
  • 2 ts Celery seed
  • 3 Jalapeno peppers -- minced


In a large pot, bring the water, salt, crab boil, and pepper to a boil.
Squeeze in the lemon juice and add the rinds. Pour in the shrimp, all at
once. Bring back to boil, over HIGH heat. Boil 3 minutes...NO MORE. Remove
from heat. Add 3-4 cups ice cubes to pot to stop cooking. Let stand 5-10
minutes. remove shrimp. When cool enough to handle, peel, leaving last tail
segment attached. Set aside. In a large bowl,stir together the remaining
ingredients. Add shrimp to marinade. Toss to coat well. Cover tightly.
Refrigerate overnight or up to two days, tossing occasionally in marinade.
Drain. Serve on a large platter or decorative bowl lined with lettuce
leaves. Garnish with a scattering of ripe olives.

NOTES : This is my own recipe. Created in 1969 while living in Fairhope,

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