Pickled Shrimp

These zippy shrimp are a great alternative to the

standard boiled shrimp with cocktail sauce. I like

them well-chilled for at least a full day in the fridge

to absorb the flavors in the marinade.

1 pound of cooked shrimp, peeled

2/3 cup of white vinegar

1/3 cup of lemon juice

2 tablespoons of white wine

6 whole cloves

3 bay leaves

1 onion, thinly sliced

2 tablespoons of garlic, minced

1 teaspoon of chipotle pepper, minced

1 teaspoon of lemon zest

Combine all ingredients except shrimp in a small saucepan

and bring to a simmer. Pour over shrimp in a glass or stoneware

container, cover, and refrigerate. This is sufficient for six

people for hors d’oeuvres if there are other offerings. Multiply

for larger crowds.

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