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Pickled Shrimp

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Submitted by triciadorka

YIELD

8 servings

PREP

10 min

COOK

15 min

READY

1 days

Ingredients

¼ 59
CUP ML CRAB BOIL
tied in cheesecloth *
2 ½ 1.1
POUNDS KG SHRIMP
peeled, deveined
¾ 177
CUP ML WHITE VINEGAR
5 25
TEASPOONS ML CELERY SEEDS
2 1E+1
TEASPOONS ML SALT
1 237
CUP ML OLIVE OIL
1 1
LARGE LARGE ONIONS
thinly sliced
3 3
EACH EACH BAY LEAVES *

Directions

In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5 minutes, and add shrimp.

Boil for 5 minutes and drain. In a small bowl, whisk together the vinegar, celery seeds, salt, and pepper to taste.

Add oil in a stream, whisking continuously until emulsified.

In a deep glass dish, arrange half the shrimp in one layer, arrange half the onion slices over them, and top with bay leaves.

Arrange the rest of the shrimp over the onions and sprinkle the remaining onion slices over them.

Pour the dressing over all.

Let marinate, covered and chilled for 24 hours.

Serve shrimp, skewered on picks or with crackers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 395 66% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 277mg 92%
Sodium 911mg 38%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 60g
Vitamin A 6% Vitamin C 8%
Calcium 8% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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