Pickled Shrimp with Mississippi Comeback Sauce
- 2 pounds shrimp, peeled and deveined
- 1 cup white distilled vinegar
- 2 cups water
- 1/2 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 tablespoon kosher salt
- 2 fresh bay leaves, torn in half
- 2 garlic cloves, rough chopped
- 1/2 cup onion, rough chopped
- Mississippi Comeback Sauce, for serving (recipe below)
- ruffled potato chips, for serving
- for the Mississippi Comeback Sauce
- 1 1/2 cups mayonnaise
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry mustard
- 2 tablespoons prepared horseradish
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 2 tablespoons hot sauce
- 2 tablespoons whole grain mustard
- juice of 1 lemon juice
- 2 garlic cloves
- Bring a large pan of water to boil. Add the shrimp and cook for 2 minutes. Quickly drain the shrimp from the water and submerge in an ice bath. Let chill for 5-10 minutes.
- Meanwhile combine the vinegar, water, celery seed, mustard seed, red pepper flakes, salt, mustard seed, bay leaf, garlic and onion in a large bowl. Stir well.
- Add the cooked shrimp. Stir to combine. Place in the fridge and let sit for at least six hours. Serve by itself or with Mississippi Comeback Sauce (recipe below).
for the Mississippi Comeback Sauce
- Combine the ingredients into a medium sized bowl and stir well. Place into the fridge to chill until ready to use.
I have found myself enjoying the pickled shrimp with not only Mississippi Comeback Sauce, but also with ruffled potato chips. The three seem to work very well together. The shrimp tends to toughen after a few days, so consume within 48 hours.