Pickled Shrimp

 


Pickled Shrimp

Ingredients

1 1/2 lbs. extra-large shrimp (21- to 25-count), peeled and deveined

2/3 cup cider vinegar

1/3 cup extra-virgin olive oil

1 tsp. kosher salt

1 tsp. granulated sugar

1 tsp. crushed red pepper flakes

1/4 cup chopped fresh dill

1/4 cup chopped fresh flat-leaf parsley

4 large garlic cloves, sliced

3 bay leaves

1 lemon, thinly sliced

1/2 large sweet onion, thinly sliced vertically

Directions

Cook shrimp:

Bring 3 quarts of water to a boil in a Dutch oven. Add shrimp to pan and immediately remove from heat. Cover and let stand for 3 minutes.

Drain and rinse with cold water; drain well.

Make pickling liquid:

Whisk together vinegar, oil, salt, sugar, and pepper flakes in a large bowl until salt and sugar dissolve.

Pickle shrimp:

Add shrimp, dill, parsley, garlic, bay leaves, lemon, and onion; toss well to combine.

Cover and refrigerate for at least 24 hours or up to 5 days.

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