The City Magazine Since 1975

Spiced Pickled Shrimp

Reprinted from Charleston Receipts by the Junior League of Charleston. Copyright 2002 by the Junior League of Charleston. Manufactured by Favorite Recipes Press. Purchase Charleston Receipts at
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2 lbs. shrimp

Bay leaves

6 white onions

1 cup olive oil

¼ cup tarragon vinegar

2 tsp. salt

½ tsp. dry mustard

1 tsp. sugar

1 tsp. Worchestershire sauce


Handful of pickling spices


In a crock, put a layer of boiled shrimp, a layer of bay leaves (about 5 to a layer), and a layer of very thin sliced onions. Alternate until all shrimp are used. Make a French dressing (vinaigrette) of the other ingredients and pour over shrimp, etc. Cover and put in the refrigerator for 24 hours, stirring occasionally. Serve with toothpicks in a bowl over ice for a cocktail party or as a salad with lettuce.