One of my all time favorite meals to have on the first night of camping is a simple cold plate with cheese cubes, sliced ham or summer sausage, olives, carrot sticks, and pickled shrimp (if you are fancy, you might call this charcuterie, but I digress).

Arrival and set up on Friday night usually means I”m hungry (hangry!) but not really in the mood to immediately start cooking.  I’ve learned that healthy dinner waiting in the cooler is an easy fix to keep preparation and clean up to a minimum.  

Prepare the pickled shrimp up to two days before leaving for the campsite, pack it in an airtight container or ziplock bag, and keep it on ice during travel.

South Carolina Pickled Shrimp, Serves 2 to 3 as a meal or 4 to 5 as an Appetizer

• 1 Vidalia or sweet onion, thinly sliced
• 2 lemons, thinly sliced
• 1 lemon, juiced, seeds discarded
• 3/4 cup cider vinegar (rice vinegar or champagne vinegar also work great)
• 1/2 cup olive oil or canola oil
• 1 jar (3.5 oz) capers with their juices
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• Splash of Tabasco sauce, to taste
• 1 1/2 pounds (41/50 count) peeled, deveined and cooked fresh South Carolina shrimp

INSTRUCTIONS

1. In a large airtight container or gallon sized ziplock bag, combine the onions, lemon slices, lemon juice, vinegar, oil, capers,, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover (or zip up the gallon bag) and refrigerate for a minimum of 8 hours, stirring occasionally. Serve chilled with or without cocktail sauce. Keeps for up to 5 days.

Written by Amy Kovach, Girl Camper Guide, South Carolina