Thursday, February 9, 2012
Pickled Shrimp (or Vegetables)
Marinated shrimp. This makes a great appetizer, party food, or potluck item. People gobble them up. I have made it with vegetables instead of shrimp too and it was also really good (and very colorful, too) - I put that recipe below. I haven't tried it with shrimp *and* veggies but I imagine it's probably fine to do that.
Mom says it's better to use small shrimp, if you use big ones you might want to halve them, and that they have cooked shrimp at Central Market if you'd like to skip the cooking step. Make it a few days in advance for the best flavor, and so that the onions mellow a bit (you can eat the onions too, once pickled they're not too strong).
2 pounds raw shrimp, peeled and cleaned
2 medium onions, sliced
1 1/2 cups vegetable oil
1 1/2 cups white vinegar
1/2 cup sugar
1 1/2 tsp salt
1 1/2 tsp celery seed
4 Tbsp capers with juice
1 Tbsp Worcestershire sauce
Place shrimp in boiling water for 3-5 minutes. Drain and rinse. Alternate layers of shrimp and onion rings in a sealable container. Mix remaining ingredients and pour over the shrimp and onions. Seal and place it in the refrigerator. Shake or invert occasionally, for several days. Remove shrimp from marinade and serve.
For the container, I use a big glass jar with a handle that I got at the Container Store for about $7.
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If doing vegetables instead of shrimp:
1 red onion, sliced (instead of the two onions listed above)
1 red bell pepper, bite sized pieces
1 yellow bell pepper, bite sized pieces
2 carrots, peeled and sliced
2-4 stalks celery, sliced
1 greenhouse cucumber, sliced
1 can artichoke hearts (quartered), drained
1 1/2 cups vegetable oil
1 1/2 cups white vinegar
1/2 cup sugar
1 1/2 teaspoon salt
1 1/2 teaspoon celery seed
4 tablespoons capers with juice
1 tablespoons Worcestershire sauce
Optional additions:
2-3 garlic cloves, sliced or minced
fresh parsley
green olives
juice of 2 lemons
You'll end up with a colorful assortment of veggies. If you don't like one of the veggies listed just leave it out or try adding different ones. Since they're pickled they should keep for at least a week in the fridge, so it's great if you want to eat more veggies but don't have a lot of time to prepare them. Just eat them as they are, or dump them on lettuce for a quick salad (the marinade makes a good salad dressing). I bet they'd also be great mixed with pasta for a pasta salad.
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