Jalapeño and garlic make this an addictive sweet-and-spicy appetizer. Fast Hors d'Oeuvres

Melissa Rubel Jacobson
April 2013

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Recipe Summary

total:
30 mins
Yield:
4 First-Course Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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