Pickled Shrimp

Name: Pickled Shrimp
Prep time: 1 d 12 h 35 min
Cook time: 1 d 12 h 35 min
Total time: 1 d 12 h 35 min
Yield: 10
Cuisine: Global
Ingredients: 4 bay leaves; 237 milliliters cider vinegar; 10 servings Fresh ground pepper; 1 Tbsp lemon juice; 3 mediums onions, sliced; 1 kilograms unpeeled fresh shrimp; 2 liters water; 2 cloves whole cloves garlic, peeled; 10 servings Whole peppercorns

You can never have too many main course recipes, so give Pickled Shrimp a try. This gluten free, dairy free, and primal recipe serves 10. One serving contains 136 calories, 24g of protein, and 2g of fat. If you have bay leaves, onions, shrimp, and a few other ingredients on hand, you can make it. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 36 hours and 35 minutes.

Instructions

Bring the water to a boil in a large saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the shrimp and cook until just pink, no more than 3 to 5 minutes.

Ingredients you will need

Shrimp

Drain well and rinse in cold water to prevent further cooking. Peel and devein shrimp, leaving tails on. In a large glass airtight jar (about 1 1/2 quarts *) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and a clove of garlic. Keep layering until jar is about 2/3 full.

Ingredients you will need

Ground Black Pepper

Peppercorns

Bay Leaves

Garlic

Onion

Shrimp

Clove

Water

Pour vinegar and lemon juice over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients. Seal jar tightly and chill for a few days up to 2 weeks. Turn jar upside down to remix every other day or so.

Ingredients you will need

Lemon Juice

Vinegar

Shake

Serve chilled as an appetizer.

* Note: for larger shrimp you may need a larger jar and adjust ingredients accordingly.

Ingredients you will need

Shrimp

Equipment

Sauce Pan

Ingredients

Servings:

bay leaves 237milliliters

cider vinegar 10servings

Fresh ground pepper 1Tbsp

lemon juice 3mediums

onions, sliced 1kilograms

unpeeled fresh shrimp 2liters

water 2cloves

whole cloves garlic, peeled 10servings

Whole peppercorns

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce.

Certified Biodynamic and practicing since 1998, the Domaine owns 35.5 acres of vineyards in over 88 separate plots spread over the villages of Epfig, Nothalten, Itterswiller, Ribeauvillé, and Albé. The grapes are hand harvested, pressed gently and fermented with indigenous yeasts until fully dry. The wine is then aged, sur lie, in old 228 L oak barrels, for 9 months.