Pickle me Shrimp

Appetizers, Seafood | July 2, 2016 | By

Assemble this pickled shrimp salad ahead of the weekend.  It keeps well in the fridge so you can call on it any time you need to hit the beach or when friends pop over unannounced. Or if you’re visiting friends and need an interesting take along, this pleases a lot of tastes.  Make the brine first. Here’s what you’ll need:

IMG_7175In a large jar add:
3/4 cup of rice vinegar
2 tablespoons salt
2 tablespoons sugar
1 tablespoon olive oil
Shake well until salt and sugar are dissolved.
Add water to your taste.
IMG_7173In a shallow dish add about 1 pound of cooked, shelled and deveined shrimp. Then add:
1 tablespoon peppercorns
1/2 teaspoon cracked pepper
1/2 teaspoon red chili flakes
1 x 3.5 oz bottle capers (including brine) 
1/4 sliced white onion
1/2 cup chopped dill
1 crushed clove of garlic
Plus the brine you’ve just assembled.
IMG_7174Mix well and cover with cling wrap and let sit in the fridge for at least 4 hours. But this will last 2/3 days if refrigerated well.  It’s gets better with time. Double the quantities for a large crowd.
IMG_7193Serve with a nice cold rosé!

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