Bright and crisp pickled shrimp make an excellent hors d’ oeuvre or first course.
Why This Recipe Works
Bright and crisp pickled shrimp make an excellent hors d’ oeuvre or first course. We gently cook the shrimp in salted water to help season them, simmering them until they just begin to turn pink. Then we take them off the heat to let them firm up without overcooking. We use the microwave to quickly heat and dissolve sugar in vinegar. Once the mixture is cool, we add oil, capers, mustard, dill, hot sauce, and Worcestershire for a flavorful pickling liquid to pour over the shrimp, slices of red onion, and lemon wedges. Be sure to keep the shrimp submerged for 3 to 48 hours to thoroughly absorb the flavors.
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