Pickled Shrimp

Jalapeño and garlic make this an addictive sweet-and-spicy appetizer.

Slideshow:Fast Hors d'Oeuvres

  • Total Time:
  • Servings: 4 First-Course Servings
  • Time(Other): plus 2 hours chilling

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  • 1 pound shelled and deveined large shrimp
  • 1 small red onion, halved and thinly sliced
  • 1 jalapeño, thinly sliced crosswise
  • 1 cup red wine vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 3 garlic cloves, peeled and crushed
  • 1 bay leaf
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds
  • 2 tablespoons extra-virgin olive oil

How to make this recipe

  1. In a large pot of boiling salted water, simmer the shrimp until just white throughout, about 2 minutes. Drain and transfer to an 8-by-11-inch glass or ceramic dish. Scatter the onion and jalapeño over the shrimp.

  2. In a small saucepan, combine the vinegar, water, sugar, garlic, bay leaf, peppercorns and mustard seeds and bring to a simmer; stir until the sugar is dissolved. Pour the pickling liquid over the shrimp and let cool. Cover and refrigerate for at least 2 hours or up to 6 hours.

  3. Using a slotted spoon, transfer the shrimp with the onion and jalapeño to a medium bowl. Add the olive oil and season with salt, then toss and serve.

Contributed By Published April 2013

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