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Pickled Shrimp
Ingredients:
Marinade:
1 cup of tarragon vinegar
1/2 cup water
1/4 cup whole coriander seeds
1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 teaspoon allspice berries
4 quarter-size slices of ginger
Salt, to taste
1 cup olive oil
Shrimp:
2 pounds (21- to 26-count) shrimp, cooked, peeled and deveined
1 1/2 cups peeled, thinly sliced Vidalia onion or red onion
2 lemons, thinly sliced and seeded
1 to 2 dried cayenne peppers, broken into pieces
1/2 cup capers, drained
8 cloves garlic, peeled and lightly crushed
6 bay leaves
Directions:
Marinade: In a nonreactive saucepan, combine vinegar, water, coriander, mustard, fennel, allspice, ginger and salt. Bring to boil over medium high heat, then reduce heat and simmer for 10 minutes. Allow to cool. Taste for salt. Add olive oil.
Shrimp: In 2 (1-quart) clean glass jars, pack in alternating layers: shrimp, onion, lemons, peppers, capers, garlic and bay leaves. Pour marinade over ingredients, dividing between jars. Put on lids. Refrigerate for 48 hours or up to a month, turning jars upside down occasionally to distribute the marinade.
This recipe from Ben and Karen Barker is a delightful summer treat. But as Karen says, "Use only the best Carolina wild shrimp you can get."
Makes 10 servings.
Per serving: calories, 216; fats, 13 grams (53% of calories); cholesterol, 138 milligrams; carbohydrate, 6 grams; fiber, 2 grams; protein, 19 grams; sodium, 458 milligrams
ADAPTED FROM 'NOT AFRAID OF FLAVOR' BY BEN AND KAREN BARKER (UNC PRESS, 2000)
Ingredients:
Marinade:
1 cup of tarragon vinegar
1/2 cup water
1/4 cup whole coriander seeds
1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 teaspoon allspice berries
4 quarter-size slices of ginger
Salt, to taste
1 cup olive oil
Shrimp:
2 pounds (21- to 26-count) shrimp, cooked, peeled and deveined
1 1/2 cups peeled, thinly sliced Vidalia onion or red onion
2 lemons, thinly sliced and seeded
1 to 2 dried cayenne peppers, broken into pieces
1/2 cup capers, drained
8 cloves garlic, peeled and lightly crushed
6 bay leaves
Directions:
Marinade: In a nonreactive saucepan, combine vinegar, water, coriander, mustard, fennel, allspice, ginger and salt. Bring to boil over medium high heat, then reduce heat and simmer for 10 minutes. Allow to cool. Taste for salt. Add olive oil.
Shrimp: In 2 (1-quart) clean glass jars, pack in alternating layers: shrimp, onion, lemons, peppers, capers, garlic and bay leaves. Pour marinade over ingredients, dividing between jars. Put on lids. Refrigerate for 48 hours or up to a month, turning jars upside down occasionally to distribute the marinade.
This recipe from Ben and Karen Barker is a delightful summer treat. But as Karen says, "Use only the best Carolina wild shrimp you can get."
Makes 10 servings.
Per serving: calories, 216; fats, 13 grams (53% of calories); cholesterol, 138 milligrams; carbohydrate, 6 grams; fiber, 2 grams; protein, 19 grams; sodium, 458 milligrams
ADAPTED FROM 'NOT AFRAID OF FLAVOR' BY BEN AND KAREN BARKER (UNC PRESS, 2000)
