See Also: Fish and Seafood · Salads · Side Dishes
Pickled Shrimp
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve this as an accompaniment to grilled and barbecued meats, or toss into a green salad, or just pick up and eat anytime! Traditionally it is made with the small salad shrimp. I also like it with larger prawns. Provide lots of bread for sopping up the sauce!
1 pound shrimp or medium sized prawns, peeled and deveined
1 teaspoon olive oil or butter
1 large onion, thinly sliced
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh chives
1/4 cup fresh lemon juice
1 cup extra virgin olive oil
1/2 cup apple cider vinegar
1/4 cup sugar
2 cloves garlic, minced or sliced
1 teaspoon sea salt
1/2 teaspoon whole peppercorns
1/2 teaspoon whole allspice
1/2 teaspoon whole cloves
1 lemon, sliced thin, seeds removed
2 bay leaves
In heavy bottomed saute pan, heat butter or oil and then cook and stir the shrimp 2-3 minutes, or until just barely pink. Set aside. In saucepan combine onion slices, parsley, chives, lemon juice, oil, vinegar, sugar, garlic, salt, peppercorns, allspice, and cloves. Bring to a boil, reduce to simmer and cook 1-2 minutes to dissolve the sugar completely. The onion slices should separate into thin rings but remain crispy. In a medium canning jar or a glass bowl or cannister, place the shrimp and pour the hot marinade mixture over them, stirring up the shrimp a bit. Tuck the lemon slices and bay leaves down the sides of the jar. Cool to room temperature. Cover and refrigerate for at least 3 hours. Carefully stir up the shrimp a bit but try to keep your beautiful presentation of the lemon slices and bay leaves in place! Refrigerate another 2-3 hours or until the shrimp take on the flavor of the marinade. Keeps up to 3 days in the refrigerator, so enjoy! Use the marinade as a bread dipping sauce or a fabulous salad dressing.
Recipe created 1996-05-18.
