Pickled Shrimp

05cPickledShrimpbfLOI have to credit my sister, Dale, for turning me on to this tangy take on shrimp from the nice folk at Southern Living Magazine. It’s a nice change from plain ole shrimp and cocktail sauce (even this cocktail sauce) – and it has to be made a day ahead of time, leaving you free for other last-minute panics just before folk are due to arrive.

I like that in a recipe.

I used a small bag of frozen tail-off shrimp and had plenty for seven guests.

•3 lb unpeeled, large shrimp
•1 red onion, sliced

•1 cup canola oil
•1 cup red wine vinegar
•3 tbsp sugar
•1 tbsp grated lemon rind
•3 tbsp fresh lemon juice
•1 tbsp Dijon mustard
•1 tbsp Worcestershire sauce
•1 tbsp Earl’s (or your favorite hot sauce)
•1/2 tsp seasoned salt
•1/2 cup chopped fresh basil
•2 garlic cloves, pressed

Bring the water to a boil in a large pot, add the shrimp, and cook for about three minutes, just until the shrimp turn pink.

04bShrimpAddSaucebfLODrain and rinse the shrimp in cold water, then peel and devein.

Combine the marinade ingredients together in a large bowl – the nice folk at Southern Living call for whisking, but I went with my immersion blender to make a creamy, smooth citrus vinaigrette.

Layer the cooled cooked shrimp withvthe onion slices in a large container with a tight-fitting lid.

05aPickledShrimpbfLOPour the marinade over all and give a stir.

Snap on the cover and stash in the fridge for 24 hours, stirring when you think to.

When ready to serve, remove the shrimp on onion slices from the marinade with a slotted spoon and arrange on a platter. I offered mine with small plates and forks – tho’ I realized mid-way through our gathering that I had misplaced my seafood forks (!)

Tragedy! Of course, I’ve found them, now. I guess that means we need to have another gathering, and more pickled shrimp…

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