Pickled Shrimp

Recipe Ingredients

7 1/2 cups	1777ml	Water
2 1/2 lbs	1135g / 40oz	Unpeeled fresh shrimp
3 lbs	1362g / 48oz	Onions - sliced (medium)
		Freshly-ground black pepper - as needed
1		Peppercorns - as needed
4		Bay leaves
2		Garlic cloves - peeled
1 cup	237ml	Cider vinegar
1 tablespoon	15ml	Lemon juice

Recipe Instructions

Bring the water to a boil in a large saucepan. Add the shrimp and cook until just pink, no more than 3 to 5 minutes. Drain well and rinse in cold water to prevent further cooking. Peel and devein shrimp, leaving tails on.

In a large glass airtight jar (about 1 1/2 quarts *) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and a clove of garlic. Keep layering until jar is about 2/3 full. * Note: for larger shrimp you may need a larger jar and adjust ingredients accordingly.

Pour vinegar and lemon juice over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients. Seal jar tightly and chill for a few days up to 2 weeks. Turn jar upside down to remix every other day or so. Serve chilled as an appetizer.

This recipe yields 10 appetizer servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B21) - from the TV FOOD NETWORK

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