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Pickled Shrimp


2 Tbl olive oil
1 lb. cooked shrimp, shelled
1 C white wine vinegar
2 Tbl water
1 medium onion, cut in paper thin slices
8 whole all spice
1 bay leaf
3 whole cloves'
2 tsp. salt
1 tsp. sugar
1 tsp. hot sauce

Drizzle oil over shrimp and toss to coat. Combine the rest of the ingredients in an enamel pot, bring to a boil and simmer for 5 minutes. Pour hot mixture over shrimp, toss to coat and refrigerate at least over night. Serve cold with picks and assorted crackers.

Enough for 4 to 6 people.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.