Pickled Shrimp

Name: Pickled Shrimp
Yield: Serves 6 to 8
Ingredients: 2 pounds, extra-large shrimp (21 to 25 per pound), peeled and deveined; , Salt; 8 cups, Ice; 1 cup, cider vinegar; 1/4 cup, sugar; 2 , garlic cloves, smashed and peeled; 3 , bay leaves; 1 teaspoon, allspice berries; 1 teaspoon, coriander seeds; 1/2 teaspoon, red pepper flakes; 1 cup, extra-virgin olive oil; 1/4 cup, capers, minced; 2 tablespoons, Dijon mustard; 2 tablespoons, minced fresh dill; 1 tablespoon, hot sauce; 1 tablespoon, Worcestershire sauce; 1 cup thinly sliced, red onion; 1 , lemon, cut into 6 wedges

Side Dishes
Fish & Seafood

By Sheila Williams ･ Appears in Cook's Country April/May 2015, Cook's Country TV

Bright and crisp pickled shrimp make an excellent hors d’ oeuvre or first course.

SERVES 6 to 8

TIME 1¼ hours, plus 3 hours pickling

Why This Recipe Works

This is a members' feature.