Pickled Shrimp

By dette

From Mama's Table To Mine
This is a true Low-Country classic, made even quicker and easier by using precooked shrimp. While my Mama keeps her pickled shrimp in pretty little mason jars, I make my mix up and marinate everything the modern way, in a resalable plastic bag. Be sure to pickle your shrimp for at least twenty-four hour to give the flavors time to soak in. The pickled shrimp will last about a week in you fridge, so you can be sure that you'll never get caught out with nothing to serve when friends drop in for a visit.

Ingredients

• 1 lb. cooked, peeled and deveined medium shrimp, with tails
• 1/2 small re onion, cut in half, lenghthwise, then cut crosswise into thin slices
• 1/2 medium yellow bell pepper, cut in half lengthwise, then cut crosswise into thin slices.
• 3/4 c. fresh lime juice
• 1/2 c. white wine vingar
• 1 jalapeno, seeded, if desired, and sliced into thin rings
• 1 tbsp black peppercorns
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp dried minced garlic

Details

Servings 6

Preparation

Step 1

Put the shrimp, red onions, bell peppers, lime juice, vinegar, jalapenos, peppercorns, oregano, salt and garlic into a gallon-size resealable plastic bag along with 3/4 c. water. Seal the bag and turn it over a few times to mix the flavors together. Have a quick taste of the marinade and add a pinch or two more salt, if you like. Seal it up again, place the bag in a medium bowl, and refrigerate overnight, turning occasionally. To serve the shrimp, just empty the entire contents of the bag into a big serving bowl and let your guests dig in.

Fat 2g; calories 104; protein 18g; carbs 4.5g' fiber .5g; sodium 201mg