Pickled Shrimp
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 teaspoons salt
- 1 cup extra-virgin olive oil
- 1 tablespoon pickling spices
- 5 bay leaves
- 2 pounds medium shrimp (about 64) shelled (leaving tails intact), and deveined if desired
- 1/4 cup crab-boil spices
- 3/4 cup red-wine vinegar
- 1 1/2 cups thinly sliced red onion
- 3 fresh thyme sprigs
- 3 lemons, sliced thin
- Carbohydrate 8 g(3%)
- Cholesterol 191 mg(64%)
- Fat 38 g(58%)
- Fiber 2 g(6%)
- Protein 21 g(43%)
- Saturated Fat 5 g(27%)
- Sodium 861 mg(36%)
- Calories 459
Preparation In a large saucepan of boiling water cook shrimp with salt and crab-boil spices until just cooked through, 1 to 2 minutes. Drain shrimp and transfer to a large bowl. In a small bowl, whisk together vinegar, oil, pickling spices and salt and pepper to taste and add to shrimp. Add remaining ingredients and combine mixture well. Chill shrimp, covered, overnight. Serve pickled shrimp slightly chilled.
Preparation In a large saucepan of boiling water cook shrimp with salt and crab-boil spices until just cooked through, 1 to 2 minutes. Drain shrimp and transfer to a large bowl. In a small bowl, whisk together vinegar, oil, pickling spices and salt and pepper to taste and add to shrimp. Add remaining ingredients and combine mixture well. Chill shrimp, covered, overnight. Serve pickled shrimp slightly chilled.
