Subject: Pickled Shrimp
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 29 2001 - 02:26:51 EST
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F O O D F U N N Y
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Thanks to reader Cynthia Bowan for this one:
At a dinner party, one of the guests, an obnoxiously loud young man,
tried to make clever remarks about everyone and everything. He was
served a piece of meat, he picked it up with his fork, held it up and
smirked: "Is this pig?"
Another guest, sitting opposite, asked quietly: "Which end of the fork
are you referring to?"
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T O D A Y ' S R E C I P E
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I decided to pitch in and do my part for the new "A Local Specialty
from My Corner of Recitopia" theme in the Pen-Pal Forum with this
small collection of "Georgia Specialties"
With hundreds of miles of coast on the Atlantic Ocean, Georgia doesn't
have as much fresh seafood as one might expect. However, the
shrimping industry seems to be booming, and fresh shrimp are available
almost everywhere, especially near the coast. Here is an
old-fashioned recipe that does equally well with fresh or frozen
shrimp
Pickled Shrimp
2 lbs (900 g) medium shrimp, peeled and deveined
1 large onion, peeled and thinly sliced into rings
2 lemons, thinly sliced
1-inch (2.5 cm) piece of fresh ginger root, thinly sliced
1/4 cup (60 ml) finely chopped parsley
2 cups (500 ml) cider vinegar
3 bay (laurel) leaves
1 Tbs (15 ml) mustard seed
1 Tbs (15 ml) coriander seed
1 Tbs (15 ml) whole black peppercorns
1 Tbs (15 ml) salt
1/2 cup (60 ml) olive or vegetable oil
Boil the shrimp in boiling salted water for 3 minutes. Drain and pat
completely dry with paper towels. Toss the shrimp with the sliced
onion, lemons, ginger, and parsley. Divide the shrimp mixture between
two wide-mouthed quart (1 L) jars. Combine the remaining ingredients
except the oil in a saucepan and bring to a boil over high heat.
Spoon the hot liquid over the shrimp, filling the jars almost to the
to. Gently spoon the oil over the surface of the liquid and seal the
jars. Refrigerate for at least 24 hours before serving. Will keep up
to 2 weeks, tightly sealed and refrigerated. Serves 6 to 8 as an
appetizer.
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