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Pickled Picnic Shrimp




Source of Recipe


Simply Shrimp by Rick Rogers


Recipe Introduction


Serve these at a picnic (or any party, really) and watch them disappear.




List of Ingredients




2 cups cider vinegar

1 teaspoon allspice berries

1 teaspoon dill seeds

1 teaspoon mustard seeds

1 teaspoon whole black peppercorns

6 whole cloves

1 cinnamon stick (3 inches)

2 garlic cloves, crushed under a knife

2 teaspoons sugar

1 teaspoon salt

2 pounds large shrimp

1 medium onion, sliced

1 lemon, thinly sliced

2 tablespoons chopped fresh parsley

4 bay leaves

1 cup olive oil

1 cup vegetable oil



Recipe



In a medium nonreactive pot, bring the vinegar, allspice berries, dill seeds, mustard seeds, peppercorns, cloves, cinnamon, garlic, sugar, and salt to a boil over high heat. Reduce the heat to medium-low and simmer for 10 minutes. Increase the heat to high. Add the shrimp and cover. Cook until pink and firm, 2 to 3 minutes (the liquid does not have to return to a boil).

Using a slotted spoon, transfer the shrimps to a large baking sheet

to cool completely. Strain the cooking liquid into a medium bowl. Peel and devein the shrimps. Layer the shrimps with the onion and lemon slices, parsley, and bay leaves in a 9-inch square glass or ceramic baking dish or a large glass jar. Gradually whisk the oil into the cooking liquid and pour over the shrimps. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 36 hours.

To serve, strain the shrimp and arrange on a platter. Serve chilled.