Sunday, July 17, 2011

Pickled Shrimp ...

summer fun...serve with crostini or crackers...

how about some goat cheese?...

Pickled Shrimp


  • 7 1/2 cups water
  • 2 1/2 pounds unpeeled fresh shrimp
  • 3 medium onions, sliced
  • Fresh ground pepper
  • Whole peppercorns
  • 4 bay leaves
  • 2 whole cloves garlic, peeled
  • 1 cup cider vinegar
  • 1 tablespoon lemon juice

fresh shrimp is the best, but the frozen packaged kind works well...make life simple...


Bring the water to a boil in a large saucepan. Add the shrimp and cook until just pink, no more than 3 to 5 minutes. Drain well and rinse in cold water to prevent further cooking. Peel and devein shrimp, leaving tails on. In a large glass airtight jar (about 1 1/2 quarts *) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar andlemon juice over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients. Seal jar tightly and chill for a few days up to 2 weeks. Turn jar upside down to remix every other day or so. Serve chilled as an appetizer.
* Note: for larger shrimp you may need a larger jar and adjust ingredients accordingly.

1 comment:

  1. :0) Just the recipe needed! Thank you ma'am. I've enjoyed coming over to peruse the last month's posting of recipes -- and I may have to try that watermelon rosemary lemonade, too! If I make it - promise you'll come to the front porch to help consume a batch of it, won't you?