Big Jim's Shrimp

Not the shrimp I made, but VERY similar. I hope to update soon with a picture that I took.

OH MY GOODNESS!!! This stuff is AMAZING! A hit anywhere I take them. I call them "Big Jim's" because I got the recipe from Big Jim!! About 5 years ago my sister-in-law, Tisha, and I went on a golf trip with Tisha's cousin, Ken. Ken had a house in Destin and every year he would take a beach trip with about 8-9 guys for a long weekend. They would play golf all day. After playing gold all day they did not want to go out to a restaurant to eat, that is where Tisha and I came in. He asked us to come along for a free beach trip, the only catch was make them dinner every night, DONE! It was So much fun! Big Jim was a friend of Ken's that came along. This was his "thing", making amazing shrimp. So of course it was requested every time for Jim to bring these shrimp. When I asked him what they were called, he didn't have a name, so we named them for him. The are de-lish. I did see a recipe not long a go, kind of similar to this and they called them pickled shrimp. I like Big Jim better :) You will not be disappointed. 

Large pot ¾ full of water

2lbs shrimp (with shells or all ready peeled and de-veined)

½ cup of salt

5 tbsp of shrimp/crab boil (Zataran's liquid is best)

Bring water a hard boil

Add shrimp cook for 5-7 minutes or until done (they will start to float to the top)

Drain, let cool, peel, de-vein, set aside

1 large red onion thinly sliced

8 bay leaves

1 cup veg. oil

1 cup white vinegar

2 tbsp capers un-drained

1 2/3 tsp celery seeds

1 tsp salt

1 1/3 tsp hot sauce

Place the shrimp in a 9x13 flat dish. Top with onion slices and bay leaves. Stir together oil and the next 5 ingredients. Pour over the shrimp. Cover and chill 4-8 hours. Stir occasionally. Remove bay leaves before serving.

If you don’t cook the shrimp in shrimp/crab boil they won’t be as flavorful.