cynupstateny
Well-known member
Pickled Shrimp
Serves 15-20 as an hors d’oeuvre (I'm sure it won't)
3 lbs. Boiled small to medium shrimp (I used large)
2 med. Onions, quartered and very thinly sliced
1 tsp. celery seed
1 cup extra virgin olive oil
6 garlic cloves, thinly sliced
4 lemons, thinly sliced
14 bay leaves (that’s right- 14)
1 tsp. fennel seeds
1 tsp. mustard seeds
4 dried hot chile peppers
1 tsp. freshly ground white pepper
1 tsp. coriander seeds
¼ cup white vinegar
½ cup fresh lemon juice
Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. (I let it marinate for 2 days)
Serve as an hors d’oeuvre with toothpicks and napkins.
Source: Frank Stitt’s Southern Table
Serves 15-20 as an hors d’oeuvre (I'm sure it won't)
3 lbs. Boiled small to medium shrimp (I used large)
2 med. Onions, quartered and very thinly sliced
1 tsp. celery seed
1 cup extra virgin olive oil
6 garlic cloves, thinly sliced
4 lemons, thinly sliced
14 bay leaves (that’s right- 14)
1 tsp. fennel seeds
1 tsp. mustard seeds
4 dried hot chile peppers
1 tsp. freshly ground white pepper
1 tsp. coriander seeds
¼ cup white vinegar
½ cup fresh lemon juice
Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. (I let it marinate for 2 days)
Serve as an hors d’oeuvre with toothpicks and napkins.
Source: Frank Stitt’s Southern Table