Pickled Shrimp Source: Course: Appetizers Cuisine: American Food Group: Shellfish Serves: 35 |
|
Ingredients
| 1 pound(s) medium shrimp,peeled,deveined, uncooked |
| 1 tablespoon(s) pickling spices |
| 1 tablespoon(s) Dijon-style mustard |
| 1 teaspoon(s) prepared horseradish |
| 1/4 cup(s) vegetable oil |
| 1/2 teaspoon(s) salt |
| 1/4 teaspoon(s) celery salt |
| 1/2 cup(s) white wine vinegar |
| 2 green onions, sliced |
Instructions
In a 2 qt saucepan, cover shrimp and pickling spices with water. Bring to a boil; simmer over medium heat about 2 minutes. Strain water, leaving spices on shrimp; set aside. In a small bowl combine mustard, horseradish,oil,salt,celery salt,vinegar and onions. Pour over drained shrimp. Cover and refrigerate 6 hours or overnight. Serve cold. |
Notes: |