Name: Pickled Shrimp
Yield: 8 servings (serving size: 1 1/2 ounces)
Ingredients: 1 tablespoon olive oil; 1 ½ pounds jumbo shrimp, peeled and deveined; ¾ cup julienne-cut red bell pepper; ⅔ cup cider vinegar; ½ cup vertically sliced onion; ⅓ cup julienne-cut carrot; 2 tablespoons sliced jalapeño pepper; 1 tablespoon sugar; 1 teaspoon ground cumin; ¾ teaspoon salt; ¼ teaspoon crushed red pepper; 2 bay leaves; 2 tablespoons chopped fresh cilantro

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veryslowcook

11/25/2017

Very good. Made with large shrimp, but wished they were small to medium or cut in half so that 1 shrimp = 1 bite. Ate with saltine crackers. Tortilla chips could also be good. Would be a nice addition to a party spread. They hold up well for at least 3 days.

dory92064

07/22/2012

I have made this many times and always get rave reviews. When pressed for time I have chilled for only 6 hrs -- still great taste. Instead of cooking the shrimp separately after the vinegar vegetable mixture has simmered for the 9 minutes or so I add the raw shrimp and continuing to simmer until the shrimp are cooked -- about 3 minutes. This is my go to recipe -- so simple but great flavor.

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Pickled Shrimp

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