EvilPrincess
Well-Known Member
My inspiration is the South, and a dish or two that can be made without the use of heat!
The first time I had pickled shrimp was at funeral, where we all know you can find some of the best food. For a funnyl foodee read, you might want to try Being Dead is No Excuse "The Official Southern Ladies Guide to Hosting the Perfect Funeral".
Back to the Shrimp When we got to the house after the funeral there was a large bowl mounded with the most beautiful shrimp, surrounding this bowl was a large crowd of folks nibbling shrimp, ohhing and ahhing over this particular recipe. Like many things, in this part of the world, there are as many different pickled shrimp recipes as there are ways to make bbq.
Pickled Shrimp
1.5 pounds large shrimp if using fresh, they should be boiled with Zatarains crab and shrimp boil, also add two quartered lemons to the boil. This far south Old Bay, is a horse. (If the weather outside is as hot and humid as it is here, please take the shortcut and buy the frozen peeled and deveined shrimp.) If you insist on the fresh shrimp, boil with the Zatarain, until they turn pink, toss with ice to cool, peel and devein. Drink plenty of iced tea while doing this.
½ cup olive oil
2 tablespoons capers
½ cup chili sauce (the kind in the jar, Heinz)
1-cup apple cider vinegar
1 tablespoon white sugar
4 tablespoons spicy mustard
½ teaspoon minced garlic cheat use the kind in the jar!
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 dashes hot pepper sauce, or to taste
1 small onion, thinly sliced, Vidalia of course
Several Bay leaves
Mix all except shrimp and bay leaves and onions in a glass bowl.
Gently toss shrimp, bay leaves and onions with the pickling sauce. Cover tightly and refrigerate overnight for the best results. Serve over greens, as a light dinner. You could also try tossed with pasta, like a pasta salad, but that would require boiling water and it is just too hot to do that.
Greek Salad (I stole this recipe from a favorite restaurant)
1 large head romaine lettuce, washed and torn into bite size pieces
Two Lemons (roll them to get the juices flowing)
Two tablespoons to ½ cup of good olive oil
3 Stalks celery cut thinly on the bias
3 green onions sliced thinly, include the green
Two tablespoons capers
Two tablespoons dried oregano
Fresh ground pepper to taste
Kosher Salt ( a good size pinch)
Crumbled feta cheese 8 oz
Place the romaine in your serving bowl, at the last minute right before serving, add two tablespoons of the olive oil, juice of one lemon, celery, green onions, capers, and oregano. Toss lightly to coat the lettuce, taste, and add additional oil/lemon/pepper/salt as needed, finish with feta and one last toss. I usually go heavy on the oregano.
My suggestion is to do the pickled shrimp, Greek salad, and to serve with a baguette and chilled butter.
The first time I had pickled shrimp was at funeral, where we all know you can find some of the best food. For a funnyl foodee read, you might want to try Being Dead is No Excuse "The Official Southern Ladies Guide to Hosting the Perfect Funeral".
Back to the Shrimp When we got to the house after the funeral there was a large bowl mounded with the most beautiful shrimp, surrounding this bowl was a large crowd of folks nibbling shrimp, ohhing and ahhing over this particular recipe. Like many things, in this part of the world, there are as many different pickled shrimp recipes as there are ways to make bbq.
Pickled Shrimp
1.5 pounds large shrimp if using fresh, they should be boiled with Zatarains crab and shrimp boil, also add two quartered lemons to the boil. This far south Old Bay, is a horse. (If the weather outside is as hot and humid as it is here, please take the shortcut and buy the frozen peeled and deveined shrimp.) If you insist on the fresh shrimp, boil with the Zatarain, until they turn pink, toss with ice to cool, peel and devein. Drink plenty of iced tea while doing this.
½ cup olive oil
2 tablespoons capers
½ cup chili sauce (the kind in the jar, Heinz)
1-cup apple cider vinegar
1 tablespoon white sugar
4 tablespoons spicy mustard
½ teaspoon minced garlic cheat use the kind in the jar!
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 dashes hot pepper sauce, or to taste
1 small onion, thinly sliced, Vidalia of course
Several Bay leaves
Mix all except shrimp and bay leaves and onions in a glass bowl.
Gently toss shrimp, bay leaves and onions with the pickling sauce. Cover tightly and refrigerate overnight for the best results. Serve over greens, as a light dinner. You could also try tossed with pasta, like a pasta salad, but that would require boiling water and it is just too hot to do that.
Greek Salad (I stole this recipe from a favorite restaurant)
1 large head romaine lettuce, washed and torn into bite size pieces
Two Lemons (roll them to get the juices flowing)
Two tablespoons to ½ cup of good olive oil
3 Stalks celery cut thinly on the bias
3 green onions sliced thinly, include the green
Two tablespoons capers
Two tablespoons dried oregano
Fresh ground pepper to taste
Kosher Salt ( a good size pinch)
Crumbled feta cheese 8 oz
Place the romaine in your serving bowl, at the last minute right before serving, add two tablespoons of the olive oil, juice of one lemon, celery, green onions, capers, and oregano. Toss lightly to coat the lettuce, taste, and add additional oil/lemon/pepper/salt as needed, finish with feta and one last toss. I usually go heavy on the oregano.
My suggestion is to do the pickled shrimp, Greek salad, and to serve with a baguette and chilled butter.
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