Pickled Shrimp
This dish is like the Anipasto of the South!
Servings: 6
Ingredients
- 1 ½ teaspoons whole peppercorns
- ½ teaspoon crushed red pepper flakes or to taste
- ½ teaspoon whole cloves
- ½ teaspoon mustard seeds
- 5 bay leaves broken
- 2 limes juiced
- 3 tablespoons rice wine vinegar sodium/sugar free
- 2 tablespoons granulated sugar
- 1 lemon halved
- 1 pound raw easy-peel shrimp (21 to 25 per pound); thawed
- ¼ cup Extra-virgin olive oil
- 2 kirby cucumbers sliced
- ½ medium white onion top and root end removed; slice on the grain
- 4 ounces sharp white cheddar cheese cut into ½-inch cubes
- 1 tablespoon chopped fresh dill
- ¼ cup chopped fresh parsley
- kosher salt and freshly ground black pepper to taste
Instructions
- In a large bowl, whisk together the peppercorns, red pepper flakes, cloves, mustard seeds, bay leaves, lime juice, vinegar, olive oil and sugar; set aside.
- In a large saucepan, bring 2 quarts of salted water to a boil. Squeeze the lemon juice into the water and drop in the lemon halves. Add the shrimp and boil until the shrimp just turn pink and float to the top, about 1-2 minutes. Drain in a colander and rinse under cold water to stop the cooking process. Leaving the tail shell intact, peel the shrimp body and legs.
- Add the peeled shrimp to the marinade and toss to coat. Add the onion, cucumber and cheese; toss again. Cover and refrigerate overnight or for at least 6 hours. Transfer the shrimp and vegetables to a serving bowl; add the dill and parsley. Season with salt and pepper and gently toss. Serve chilled or at room temperature with toothpicks/small forks and Ritz crackers. Enjoy!
Nutrition
Calories: 261kcal | Carbohydrates: 13g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 560mg | Potassium: 333mg | Fiber: 2g | Sugar: 7g | Vitamin A: 689IU | Vitamin C: 23mg | Calcium: 214mg | Iron: 1mg
