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This recipe was inspired by the book “Charlston Receipts” from South Carolina. This book has so many intresting, new to me recipes. My sister in-law gifted me this book and I had tried few recipes. This pickled shrimp looked very intriguingly and I decided to share with You.
Onions could be used as pickles on sandwich or as a side dish. Shrimp is very delicious by it self, but to my taste it taste the best with rye bread. Rye bread compliments pickled onions and shrimp and just balances it all together.
Spiced Pickled ShrimpCourse: AppetizersCuisine: SouthernDifficulty: Easy
2 lb raw peeled devined shrimp, I used size 21-30
A few bay leaves raw or dried
2 large onions, thinly sliced using knife or mandoline
- French Vinaigrette
1/4 cup taragon vinegar
2 tsp sea salt
1/2 tsp mustard seads
1 tsp sugar
1 tsp Worcestershire Sauce
Cayenne pepper to taste
Let’s make it
- Bring pot with 4 quarts of water to a boil. Place shrimp and moving slowly let it poach until shrimp is pink. Remove immediately to prevent overcooking and place it in ice water.
- In a dish with cover or lid layer layer of onions, shrimp, bay leaves, then layer of onions, shrimp, bay leaves until use it all.
- Mix all the ingredients for French vinaigrette and pour over the shrimp. Cover and place in the refrigerator for 24 hours, mixing few times during this time.
- Best if served over the rye bread, but also delicious by it self.
- Onions can be used as a side dish for meat or seafood, also could be used in burgers.