Pickled Shrimp

Name: Pickled Shrimp
Yield: Serves 6 to 8
Ingredients: 2 pounds, extra-large shrimp (21 to 25 per pound), peeled and deveined; , Salt; 8 cups, Ice; 1 cup, cider vinegar; 1/4 cup, sugar; 2 , garlic cloves, smashed and peeled; 3 , bay leaves; 1 teaspoon, allspice berries; 1 teaspoon, coriander seeds; 1/2 teaspoon, red pepper flakes; 1 cup, extra-virgin olive oil; 1/4 cup, capers, minced; 2 tablespoons, Dijon mustard; 2 tablespoons, minced fresh dill; 1 tablespoon, hot sauce; 1 tablespoon, Worcestershire sauce; 1 cup thinly sliced, red onion; 1 , lemon, cut into 6 wedges

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Appears in Cook's Country April/May 2015, Cook's Country TV

Side Dishes

Fish & Seafood

Bright and crisp pickled shrimp make an excellent hors d’ oeuvre or first course.

SERVES6 to 8

TIME1¼ hours, plus 3 hours pickling

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WHY THIS RECIPE WORKS

Bright and crisp pickled shrimp make an excellent hors d’ oeuvre or first course. We gently cook the shrimp in salted water to help season them, simmering them until they just begin to turn pink. Then we take them off the heat to let them f...

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