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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Pickled Shrimp And Vidalia Onion
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Fishandseafood - Shrimp -  Pickled Shrimp And Vidalia Onion Post by :Sangel Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1210

Click below to download : Fishandseafood - Shrimp - Pickled Shrimp And Vidalia Onion (Format : PDF)

Fishandseafood - Shrimp - Pickled Shrimp And Vidalia Onion

Pickled Shrimp and Vidalia Onion

1 tablespoon vegetable oil
1 tablespoon pickling spices
2 bay leaves, whole
1 1/2 cups Vidalia onion, peeled and cut into 1/2 inch dice.
1pound large shrimp, peeled and deveined
1/4 cup apple cider vinegar
1 teaspoon spicy chili sauce, any brand
2 teaspoons kosher salt
1 teaspoon fresh thyme, minced
3 fresh tomatoes, diced, core discarded


In a large skillet over high heat, warm the oil. Add spices and bay leaves, stir for 1 minute. Add the onion and saute until onion is translucent, about 1 minute. Stir in the shrimp and saute until just pink. Turn off the heat.

Pour all into a non-reactive bowl. Pour the vinegar over all and cool. Add the chili sauce. Sprinkle with salt and thyme.

Remove bay leaves and hard spices. Cover and refrigerate.

Garnish with tomato wedges and serve.

Serves 6 as an appetizer.
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From the Houston Junior League Cookbook 1-1/4 cups salad oil 3/4 cup white vinegar 1-1/2 teaspoons salt 2-1/2 teaspoons celery seed 2-1/2 tablespoons capers, with juice 1 clove garlic, crushed 2 pounds cooked, shelled shrimp 3 medium onions, thinly sliced Several bay leaves Several whole cloves Make a marinade sauce by mixing together the first 6 ingredients, chill. In a shallow refrigerator dish arrange shrimp and onions in layers, sprinkling broken bay leaves and cloves throughout. Pour the marinade sauce over all. Cover and refrigerate for 24 hours, turning shrimp occasionally. Will keep for several weeks in the refrigerator.
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