Pickled Shrimp |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | ||||||||||||
| INGREDIENTS: | ||
| 40 fresh large shrimp, boiled and chilled | 1 large onion, thinly sliced | 1 red pepper, thinly sliced |
| 4 garlic cloves, thinly sliced | 8 bay leaves | 12 whole allspice |
| 1 teaspoon mustard seeds, cooked in oil, drained, and cooled | 2 teaspoons celery seeds | 1 cup olive oil |
| 1/4 cup red wine vinegar | juice of 1 lemon | |
| 1 | Peel and devein the shrimp leaving the tails on. Put the shrimp in a container or jar with the onin, pepper, garlic, bay leaves, allspice, mustard seeds, celery seeds, olive oil, vinegar, and lemon juice. Stir gently and refrigerate. Can be served after a minimum 12-hour chill, and they should remain delicious for 10 days. |