Pickled Shrimp
Source of Recipe
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Pickled Shrimp
2 pounds med. shrimp, peeled and deveined
1 large onion, peeled and thinly sliced into rings
2 lemons, thinly sliced
1 inch piece of fresh ginger root, thinly sliced
1/4 c. finely chopped parsley
2 c. cider vinegar
3 bay leaves
1 tbsp. mustard seed
1 tbsp. coriander seed
1 tbsp. whole black peppercorns
1 tbsp. salt
1/2 c. Olive or vegetable oil
Boil the shrimp in boiling salted water for 3 minutes. Drain and
pat completely dry with paper towels.
Toss the shrimp with the sliced onion, lemons, ginger, and parsley.
Divide the shrimp mixture between two wide-mouthed quart
(1 L) jars.
Combine the remaining ingredients except the oil in a saucepan
and bring to a boil over high heat. Spoon the hot liquid over the
shrimp, filling the jars almost to the top.
Gently spoon the oil over the surface of the liquid and seal the
jars.
Refrigerate for at least 24 hours before serving. Will keep up
to 2 weeks, tightly sealed and refrigerated.
Serves 6 to 8 as an appetizer.
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