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Pickled Shrimp?
A couple of months ago, I boiled some 30-count shrimp (zatarains, salt,
lemon and cayenne) and put them in them (shell and all) in the juice from a jar of claussens pickles. After marinating overnight, they tasted pretty darned good. Now I'm thinking of trying to can a couple of pounds in a dill pickle brine. Any ideas - - pro or con - - on this? |
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