LOW COUNTRY PICKLED SHRIMP

LOW COUNTRY PICKLED SHRIMP image

Yield 8-10

Number Of Ingredients 15

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1 c champagne vinegar or tarragon vinegar
4 nickel size slices fresh ginger
1/4 c coriander seeds
1 TBL mustard seeds
1 TBL fennel seeds
1 tsp whole allspice berries
2 lb medium shrimp
1 medium sweet onion
2 medium lemons, sliced thin, seeded
3/4 c drained capers
6 garlic cloves
2 dried cayenne chiles, each broken into 2-3 pieces
4 bay leaves
1 c olive oil
1/2 tsp salt

Steps:

In medium saucepan, combine vinegar with 1/2 c water, ginger slices, coriander, mustard, fennel and allspice. Bring to boil over moderately high heat. Lower and simmer 10 min. Let cool Bring large pot of water to boil. Add shrimp and remove from heat. Let stand ~3 min until shrimp turn pink. Drain and let cool. In a 6 c glass jar or crock, pack shrimp tightly layered with onion, lemon, capers, garlic and chili and bay leaves. Whisk olive oil and salt into pickling mixture and pour into jar. Cover tightly and refrigerate at least 2 days or up to 1 week. Serve slightly chilled.