I made this yesterday for my mother's birthday and in less than 30 minutes, four adults and two little kids polished off the entire bowl.
Trust me, it's great served as an appetizer but you can also dish it up on top of lettuce greens for a delicious salad. The other great thing is pickled shrimp is an easy way to impress with a minimum amount of work. It takes about 10 minutes to stir together and then it simply chills for 2 to 8 hours.
Pickled Shrimp
1/2 cup olive oil
1/3 cups red wine vinegar
2 teaspoons Old Bay seasoning
2 teaspoons stone-ground mustard
1 teaspoon minced garlic
2 pounds peeled, tail-on medium-size cooked shrimp
1 lemon, thinly sliced
1 lime, thinly sliced
1/2 red onion, thinly sliced
1/4 cup thinly sliced fresh basil
2 tablespoons capers
Kosher salt and freshly ground black pepper
Garnish: fresh basil leaves
In a large bowl, whisk first 5 ingredients. Add shrimp and next 5 ingredients, tossing gently to coat. Refrigerate, covered, 2 hours or up to 8 hours, tossing occasionally.
To serve, sprinkle with salt and pepper and garnish with fresh basil, if desired.
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