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Pickled Shrimp
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| 3 pounds | shrimp, shelled, deveined and boiled until just pink |
| 2 medium | onions, quartered and thinly sliced |
| 1 teaspoon | celery seeds |
| 1 cup | extra virgin olive oil |
| 6 | garlic cloves, thinly sliced |
| 4 | lemons, thinly sliced |
| 14 | bay leaves |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | mustard seeds |
| 4 | dried hot chile peppers |
| 1 teaspoon | freshly ground white pepper |
| 1 teaspoon | coriander seeds |
| 1/2 cup | fresh lemon juice |
| 1/4 cup | white wine vinegar |
Combine all ingredients in large bowl and toss thoroughly. Transfer to a serving bowl, cover and refrigerate for at least 6 hours or overnight. One hour before serving, remove shrimp from the refrigerator. Remove the bay leaves. Serve on small plates with toothpicks.
Makes 12 servings
Per serving (with 1/2 marinade/pickling ingredients): 169 calories; 10g fat (1g saturated fat; 53 percent calories from fat); 2g carbohydrates; 155 mg cholesterol; 179 mg sodium; 17g protein; 0.5g fiber.
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