Pickled Shrimp
"This is a wonderful picnic dish in a jar (and a
great gift for a foodie, too). We call them Pickled Shrimp, even
though they're actually cooked and marinated, not really pickled.
Serve as an hors d' oeuvre, a first course, or tossed with mixed
green as a salad."
Ingredients:
| 1 medium red onion, in small
dice |
| 1 bunch green onions, thinly
sliced |
| 1 cup chopped fresh parsley |
| 1/2 teaspoon crushed red
pepper flakes, or to taste |
| 6 cloves garlic, peeled and
minced |
| 1/4 cup Creole mustard or
other coarse mustard |
| 2 tablespoons sugar |
| Kosher salt and freshly ground
pepper to taste |
| 3/4 cup cane vinegar, malt
vinegar, or cider vinegar |
| 1 1/4 cup extra-virgin olive
oil |
| 2 bay leaves |
| 3 pounds medium to large
shrimp, cooked ( see below) |
| peeled and deveined, tails
on |
Method:
- Combine the red onion, freen onion, parsley, crushed red pepper,
garlic, mustard, and sugar in a large bowl, and season with salt
and pepper.
- Add the vinegar and whisk in the oil in a slow, steady stream
until the marinade is emulsified.
- Add the bay leaves and adjust the salt and pepper.
- Add the shrimp and stir.
- Refrigerate for 12 to 24 hours, stirring occasionally. This will
keep for up to 5 days in the refrigerator.
- Makes enough for 6 entree salads or approximately 6 dozen hors
d' oeuvre pieces.
Source: CAHS Department
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