Pickled Shrimp
If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Ingredients
To Cook the Shrimp
- 500 grams shrimp, peeled, deveined, tail removed
- 1 stalk import celery, cut into 2 inch pieces
- 1/2 purple onion, thinly sliced
- 1/2 lemon, thinly sliced
- pinch salt, to taste
- 4 cups water
To Pickle the Shrimp
- hot water
- 1/2 cup apple cider vinegar
- 1 clove garlic, peeled and cut in half
- 2 teaspoons mustard seed
- 2 tablespoons capers, with juice
- 1/2 lemon sliced
- 1/2 purple onion, thinly sliced
- 1 quart mason jar
Instructions
To Cook the Shrimp
- In a large pot, add the water, celery, onion, lemon slices, and a pinch of salt. Bring to a boil then reduce to a simmer and cook for 5 minutes.
- Add the shrimp, cover, and remove from heat and let sit for 5 minutes, the shrimp should all be pink, if not cover and let sit for another minute or two. When pink, drain and remove the shrimp to a bowl, discard the rest.
To Pickle the Shrimp
- Fill your jar about 2/3 full with hot water. Add the vinegar, mustard seed and garlic. Layer in the cooked shrimp, capers, onion, and lemon.Top up the jar with lemon slices, making sure the shrimp are below the surface of the liquid, if needed, add more water to top up the jar.
- Let jar cool to room temp, cover, and put in the fridge for 2 days, then ready to serve.
Notes
Going with just small Whites from Tesco, figure about 95 Baht/500 grams. For 6 servings, this is about 48 cents per serving.
This recipe for Pickled Shrimp is from Simply Recipes.
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