2 Pickled Shrimp Recipes
Fox Hill Pickled Shrimp Recipe
1 pound shrimp
1 cup white vinegar
1/4 cup water
2 to 3 sprigs French tarragon
2 bay leaves
2 cloves garlic or 2 3-inch sprigs of garlic greens
10 to 12 black peppercorns
3 to 4 peeled shallots or 1 small onion
Boil shrimp quickly in two quarts of water until they just begin to turn
Cool, shell, devein. Set aside.
In a saucepan, combine and bring to a fast boil the remaining ingredients.
Place shrimp in a glass jar and pour hot marinade over them. Cover securely
shake to distribute herbs evenly.
Refrigerate 24 to 48 hours. Drain.
Serve with toothpicks on a bed of watercress.
Makes about six appetizer servings.
Pickled Shrimp Recipe
2 to 2 1/2 pounds raw shrimp
15 to 20 whole allspice
6 to 8 peppercorns
1/8 teaspoon black pepper
Juice of 1/2 lemon and rind
15 to 20 cloves
6 buds garlic, sliced
3 small onions, sliced
2 large stalks of celery, crushed or broken
2 large bay leaves
2 pinches dried or 1 sprig fresh thyme
Several sprigs parsley
Few bits dried red pepper
1 tablespoon Worcestershire sauce
4 medium onions, sliced thin
Box of bay leaves
1 1/4 cups salad oil
3/4 cup warmed white vinegar
1 1/2 teaspoons salt
2 1/2 teaspoons celery seed
2 1/2 tablespoons capers and juice
Dash of hot sauce
1/4 cup Worcestershire sauce
1 tablespoon yellow mustard
Season 2 1/2 quarts of water with 3 tablespoons of salt; then add above
ingredients except the shrimp, 4 onions and box of bay leaves. Bring to a
boil and allow to simmer 20 minutes. Add shrimp and bring to boil again;
simmer 12 to 15 minutes. Cool and devein shrimp. In a large pan arrange the
shrimp in layers with 4 medium sized onions sliced thin and the bay leaves.
Pour over each layer the following sauce (all ingredients being combined):
After pouring sauce over shrimp, onions and bay leaves, cover pan and store
in refrigerator not less than 24 hours. Will keep a week or more. When
serving, arrange the entire mixture on large platter and have cocktail
Starchless in Manitoba.
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