Skrimps = used for bait when I was a kid, back in the '50s I fished with an old black man that called them that
I'm always up for something new
Try It You'll Like It
Pickled Shrimp: A Tangy, Spicy Delight!
this Pickled Shrimp recipe will satisfy every craving!
Ingredients:
1 lb shrimp, peeled and deveined
1 cup white vinegar
1 cup water
1/2 cup olive oil
2 cloves garlic, minced
1 tablespoon salt
1 tablespoon sugar
1 tablespoon red pepper flakes (unless your a fan of spicy go easy on the flakes)
1 tablespoon black peppercorns
1 bay leaf
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1 small onion, thinly sliced
Instructions:
Bring water and vinegar to a boil in a pot, then reduce heat to low.
Add garlic, salt, sugar, red pepper flakes, black peppercorns, bay leaf, mustard seeds, and coriander seeds. Simmer for 5 minutes.
Add shrimp to the pot and cook for 2-3 minutes until they turn pink and are just cooked through.
Remove from heat and let cool for 10 minutes.
Add the sliced onion to a jar and pour the shrimp mixture over it.
Seal the jar and refrigerate for at least 24 hours before serving.
I'm always up for something new
Try It You'll Like It
Pickled Shrimp: A Tangy, Spicy Delight!
this Pickled Shrimp recipe will satisfy every craving!
Ingredients:
1 lb shrimp, peeled and deveined
1 cup white vinegar
1 cup water
1/2 cup olive oil
2 cloves garlic, minced
1 tablespoon salt
1 tablespoon sugar
1 tablespoon red pepper flakes (unless your a fan of spicy go easy on the flakes)
1 tablespoon black peppercorns
1 bay leaf
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1 small onion, thinly sliced
Bring water and vinegar to a boil in a pot, then reduce heat to low.
Add garlic, salt, sugar, red pepper flakes, black peppercorns, bay leaf, mustard seeds, and coriander seeds. Simmer for 5 minutes.
Add shrimp to the pot and cook for 2-3 minutes until they turn pink and are just cooked through.
Remove from heat and let cool for 10 minutes.
Add the sliced onion to a jar and pour the shrimp mixture over it.
Seal the jar and refrigerate for at least 24 hours before serving.
