Shrimp, Pickled, Jeff's

Ingredients

• 2 pounds cooked extra-large shrimp (21 to 25 per pound), peeled and deveined
• 1 cup cider vinegar

¼ cup sugar

• 2 garlic cloves smashed and peeled
• 3 bay leaves
• 1 tbsp SPG
• 1 teaspoon allspice berries
• 1 teaspoon coriander seeds

½ teaspoon red pepper flakes

• 1 cup extra-virgin olive oil

¼ cup capers

• 2 tablespoons Dijon mustard
• 2 tablespoons minced fresh dill
• 1 tablespoon hot sauce
• 1 tablespoon Worcestershire sauce
• 1 cup thinly sliced red onion (optional)
• 1 lemon cut into thin slices

Directions

1. Combine vinegar, sugar, garlic, bay leaves, allspice, coriander seeds, and pepper flakes in large pan and heat over medium flame until hot, about 2 minutes. Stir to dissolve sugar. Let cool to just above room temp.
2. Whisk in oil, capers, mustard, dill, hot sauce, Worcestershire, and 1 teaspoon salt until combined.
3. Layer shrimp in jars with onion (if using) and lemon slices, packing tightly but leaving about 2 inches of headspace.
4. Pour vinegar mixture over shrimp to cover and place lid(s) on jar(s).
5. Refrigerate, flipping jars occasionally, for at least 3 hours or up to 48 hours. To serve, remove shrimp from marinade using slotted spoon.

Nutrition

Calories: 3062 calories