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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I love pickles, and I adore shrimp, it seemed only natural to put them togather. I love them with gazpacho or dangling off the side of a spicy Bloody Mary. They are great with a tomato aspic, paired with an ice cold cucumber soup. Read more . Or grill them skewered with alternating chunks of salty ham and pineapple brushed lightly with a olive oil until just browned on the edges. Sweet Salty Vinegar Briny goodness!! Ingredients:
1 lb. under 24 count cooked cleaned white shrimp, tail on |
1 cup white wine vinegar |
1/4 cup of water |
3 whole cloves |
1 cinnamon stick |
12 whole peppercorns |
1 bay leaf |
1 white onion, slivered thin |
2 tsp of salt |
1 tsp of sugar |
1 habenero pepper, pierced with a toothpick several times but left whole |
Directions:
1. Place cooked shrimp in large glass mixing bowl. In a saucepan, heat the remaining ingredients and bring to a boil. Pour mixture over the shrimp; cover and refrigerate at least 12 hours.
2. I like to pack these into a stoneware crock and store them in the refrigerator. They don't last long.
3. They also make great little hors d'oevres when skewered with cubes of smoky cheese and bits of roasted red peppers.
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