November 28th, 2011
Pickled Shrimp, Appetizer, So Easy, You’ll See…
Appetizers give us an excuse to enjoy special seafood treats; if you like seafood, and don’t have an allergy, that is. These pickled shrimp are so easy. And, shrimp are most often associated with appetizers. They are easily available, which is a good thing; different sizes, as well.
For appetizers is best to use the medium size shrimp. Buy the easy to peel, as well. The large or jumbo shrimp are difficult to pick up with your fingers or wooden picks. Probably, not practical as appetizers.
The following recipe can be doubled easily. You can play with it and make it your own. On top of a chopped salad? You bet. Try it out and play with it.
Pickled Shrimp
1 lb. medium shrimp, raw
1 tablespoon pickling spices
1 tablespoon Dijon mustard (I used Emeril’s/gluten free)
1 teaspoon prepared horseradish
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon celery salt
1/2 cup white wine vinegar
3 green onions, sliced
Pull shrimp from shells and discard shells.
In a 2-quart saucepan, cover shrimp and pickling spices with water. Bring to a boil; simmer over medium heat for about 2 minutes. Strain water, leaving spices on shrimp; set aside.
In a small bowl, combine mustard, horseradish, oil, salt, celery salt, vinegar and onions. Pour over drained shrimp. Cover and refrigerate. The ideal would be 6 hours or overnight. But as long as they are nice and cold, they will be delicious. It is just that the longer you leave the shrimp in the marinade the better they will absorb that taste.
Enjoy!! This recipe is gluten free!! Just give your guests some wooden or plastic picks or small forks to pick up shrimp.
Talk to you later….
Tags: Appetizer, Easy, Easy Recipe, gluten free recipe, Pickled Shrimp, seafood
