Savannah pickled shrimp from Jubilee: Recipes from Two Centuries of African-American Cooking (page 49) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must be refrigerated overnight. Can substitute white onions for yellow onions, and crushed red pepper for Scotch bonnet chiles.

  • rmardel on August 20, 2024

    This was quite good. The flavor and texture of the shrimp improved after a couple of days in the fridge, perhaps a stronger pickle, which suits my taste just fine. Remember for future though.

  • Barb_N on June 27, 2020

    I made this for our first socially-distanced dinner planned with 2 other guests, outside. Rained out at the last minute, leaving more for us! I only used 1/3 of the chile pepper because I don't do heat well, and my pickling spice had red pepper flakes. I could just notice a bit of heat and could have used more of the pepper. I also cringed at the amount of olive oil in the marinade- 3/4 c for 2 lb shrimp. I cut back to 1/2 c and increased the vinegar by 1/2 c. I liked this balance. This was sufficiently pickled after about 8 h in the fridge. I will definitely make this again. ETA- the spice became more pronounced after a day or so in the fridge; I’m happy I held back on the chile pepper.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.