Shrimp and Sweet Onion Pickle

May28

Oh my gosh…

I made the most delicious appetizer over the weekend that took me right back to my Southern roots: Shrimp and Sweet Onion Pickle.

Shrimp and Sweet Onion Pickle. It's a little spicy and very pickle-y.

A little spicy and very pickle-y, this little condiment adds a tangy punch to everything. I ladled the chilled Shrimp and Sweet Onion Pickle into half-pint Mason jars and passed around little forks. Some of us ate it right out of the jar (including me), while a few rolled it into a tortilla (you can also spoon it on top of crackers).

I used Vidalia onions, but Walla Walla onions or any other sweet onion is a good option. If all you’ve got is white or yellow onions, you’ll definitely be adding a sharp, astringent bite to the pickle.

I’m sure you rolled your eyes when you saw the Mason jars in the image… because that trend is so last year five years ago. But hey, you’ve got to admit the little containers are a great way to serve some things and still make a fun addition to the table!


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10 thoughts on “Shrimp and Sweet Onion Pickle

  1. Christy

    I’m always a little behind – love 5 years ago mason jars! Looks and sounds delicious. Next time I think camp should be at your house, Paola’s home, or mine and we can cook up a storm!

    Reply
  2. Joanne/WineLady Cooks

    Thanks so much for sharing your Shrimp and Sweet Onion Pickle recipe. I’m so ‘old’ I still love the Mason jars 🙂 I’ve pinned and shared your recipe on my FB page. We look forward to seeing you again next week.

    A FFF co-host,
    Joanne/WineLady Cooks

    Reply
  3. Lisa

    Wow, this sounds delicious!
    I’m from the southern end of the world though and haven’t heard of Old Bay. I’ll have to look it up so I can make this recipe!

    Reply
    1. Mama Post author

      Old Bay is a seasoning mix from the state of Maryland’s Chesapeake Bay area. It is made of paprika, garlic and onion powder, cayenne pepper, salt, black pepper, and a few other things. Old Bay isn’t mandatory… you can flavor the shrimp any way you choose while cooking!

      Reply

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mama@mamashighstrung.com.