Pickled Shrimp and Onions Recipe
Ingredients
| Water | 1 1/2 Quart | |
| Medium | 36 , unpeeled | |
| Onion | 1 Medium, separated into rings | |
| Water | 1 1/3 Cup (16 tbs) | |
| White wine vinegar | 1 1/3 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Minced parsley | 1 Tablespoon | |
| Coriander seeds | 2 Teaspoon | |
| Red pepper | 1/2 Teaspoon, crushed | |
| Bay leaves | 3 |
Directions
Bring 1 1/2 quarts water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes.
Drain well; rinse with cold water.
Chill.
Peel and devein shrimp.
Combine shrimp and onion in a 1/2-quart casserole; toss gently.
Combine 1 1/3 cups water and remaining ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Pour over shrimp mixture; toss gently.
Cover and marinate in refrigerator 24 hours, stirring occasionally.
Remove and discard bay leaves.
To serve, spoon onto a serving platter, using a slotted spoon.
Drain well; rinse with cold water.
Chill.
Peel and devein shrimp.
Combine shrimp and onion in a 1/2-quart casserole; toss gently.
Combine 1 1/3 cups water and remaining ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Pour over shrimp mixture; toss gently.
Cover and marinate in refrigerator 24 hours, stirring occasionally.
Remove and discard bay leaves.
To serve, spoon onto a serving platter, using a slotted spoon.
Chef
