Pickled Shrimp
By Michael Groover
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 7 1/2 cups water
- 2 1/2 lbs unpeeled fresh shrimp
- 3 medium sliced onions
- 1 cup cider vinegar
- 1 tablespoon lemon juice
- 4 bay leaves
- 2 whole cloves peeled garlic
- whole peppercorns
- freshly ground pepper
Directions
Boil water, add 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 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 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 two 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.
Watch Paula make it here:
