Pickled Shrimp

Pat Duran

By
@kitchenChatter

This recipe was given to me by a dear friend in New Mexico...I have not tried it myself yet , but have eaten it as appetizer.. .very good indeed...


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Serves:

6-10

Prep:

10 Min

Cook:

5 Min

Method:

Refrigerate/Freeze

Ingredients

2 lb
raw shrimp, shelled ,deveined, tails removed
3/4 c
olive oil, divided
3 clove
garlic, crushed
4 medium
onions, sliced, divided

SAUCE

1 1/2 tsp
salt
1/2 tsp
pepper
2
jalapeno peppers, thinly sliced
1 medium
red bell pepper,thinly sliced
2 medium
lemons,sliced,divided
1/2 c
white wine vinegar
1/4 c
lemon juice
1/4 tsp
dry ground mustard
1 Tbsp
dried parsley
2 medium
bay leaves, torn in pieces

Directions Step-By-Step

1
Saute shrimp in 1/4 cup of the olive oil with garlic and 2 of the sliced onions, one lemon. Simmer 5 minutes.DO NOT BOIL. (or shrimp will be tough).
Remove shrimp only from pan and set aside to cool.
2
Combine remaining oil,remaining sliced onions,bell pepper,jalapeno pepper, lemon, and lemon juice,mustard and remaining ingredients in a large bowl, to make a marinade sauce.
Add shrimp to sauce and marinate in refrigerator at least 24 hours..Store in refrigerator in a large glass jar with a lid..

About this Recipe

Main Ingredient: Seafood
Regional Style: Southwestern
Other Tags: Quick & Easy, Healthy, Heirloom