I don’t even know how to start this blog post, I want to convey the awesomeness of this marinated shrimp but there are no words that exist in the English language worthy of describing it. This recipe was something that my mom used to make when we were kids, it’s from an old southern cookbook that she (thank GOD) still had. I remember admiring the dish but I don’t think I ever actually ate it, kids are weird. I asked her one day if she had remembered making some sort of shrimp thing with olives and capers…she did. She handed me the cookbook and I made this for the first time on New Year’s Eve 2014. I don’t think my life really began until the moment I ate that first shrimp, I fell head over heels in love. We’re still together today and things are going great.
The most difficult thing you will need to do when making this is to not eat the whole thing before you even serve it. Here’s the recipe.
- 2 lbs shrimp, cleaned, boiled, and chilled
- 1 white onion thinly sliced
- 1 jar pimento stuffed olives, with liquid
- 4 tbsp capers, with liquid
- 1 cup rice vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp celery seed
Mix everything together and marinate for 12-24 hours. Obviously the longer it marinates the better. One tip I have is to use the Marukan Sweet and Tangy Rice Vinegar, pictured below. It has some sugar in it and that helps to balance out the tartness of the vinegar. You can also use a rice vinegar without sugar and then add it in, you can use honey or agave to sweeten it. I would suggest starting with a tablespoon of your sweetener and then tasting it. Or just make your life easy and buy this stuff.
I am so not a raw onion fan but once these are marinated I CHOW on them, all of the pungency is gone and you won’t even have onion breath, promise!
This is a great make-ahead appetizer and it’s pretty darn healthy…and it will change your life.