Pickled Shrimp
MAKES 8 TO 10 SERVINGS
½ cup distilled white vinegar
2 tablespoons hot pepper sauce
1 teaspoon paprika
10 bay leaves
3 quarts water
2½ teaspoons kosher salt, divided
2 pounds large fresh shrimp, peeled and deveined
1 cup vegetable oil
½ cup Worcestershire sauce
1 large white onion, thinly sliced
Saltine crackers, to serve
1. In a small saucepan, combine vinegar, pepper sauce, and paprika. Add bay leaves. Cook over low heat for 10 minutes (do not boil). Remove from heat, and let cool.
2. In a Dutch oven, bring 3 quarts water and 2 teaspoons salt to a boil over medium-high heat. Add shrimp; cook until pink and firm, about 3 minutes. Drain shrimp, and let cool.
3. In a medium bowl, combine oil, Worcestershire, vinegar mixture, and remaining ½ teaspoon salt.
In a large resealable plastic bag, combine shrimp, onion, and
