Pickled Shrimp
Pickled shrimp are cooked shrimp in fresh, bright marinade and make a delicious appetizer or snack.
Servings: 10 appetizer servings
Ingredients
- 1 ½ lb Shrimp peeled and deveined, tails on.
- 6 Cups Water
- ½ Cup Cider Vinegar
- 2 Thinly Sliced Lemons
- ¼ cup Canola Oil
- 1 teaspoon Salt
- ½ teaspoon Sugar
- ¼ teaspoon Red Pepper Flakes
- 1 Tablespoon capers straight from the jar ( i.e. don’t drain off the juice )
- ½ Red Onion sliced thinly
- 3 Bay Leaves
- ¼ Cup Loosely Packed Parsley Leaves chopped
Instructions
- Bring the water to a boil. Add the shrimp, and cook for approximately 3-4 minutes ( or until shrimp turn pink and are cooked through ).
- Drain the water from the shrimp and rinse the shrimp with cold water.
- In a large bowl, mix the remaining ingredients to make the marinade. Add the shrimp and toss to coat.
- Add the marinating shrimp to a large, glass jar ( or several jars, depending on the size of your jars ), cover, and chill for at least three hours to let the flavors meld.
- Serve with toothpicks or let people grab the shrimp by the tail. Refrigerated pickled shrimp will last in the fridge for up to a week.