
Pickled Shrimp
Chef David Cunningham | Reinhart valdosta
Ingredients
- 1/3 C Red Onion, finely diced
- 1/2 C Green Onion, Scallion
- 2 Tsp Garlic Whole, minced
- 1 ½ Tbsp Mustard Creole Style
- 2 ½ Tsp Sugar
- 1/3 C Vinegar Cider
- 1/2 C Oil Olive
- 2 Ea Whole Bay Leaves
- 1/2 Tsp Coarse Salt
- 1/4 Tsp Black Pepper, Coarse
- 1/8 Tsp Crushed Red Pepper
Boiled Shrimp
- 2 lb White Shrimp
- 1 ½ Gals water
- 1/2 C Seasoning Cajun
- 5 Ea Whole Bay Leaves
- 2 Ea Lemon, sliced
- 1 Ea Jumbo Onion, chopped
- 3 oz Garlic, Whole Peeled
- 1/4 C Coarse Salt
Preparation
- Combine red onion, green onion, parsley, crushed red pepper, garlic, mustard, sugar, salt and pepper in a bowl. Add vinegar and slowly whisk in oil to emulsify marinade. Add bay leaves. Add shrimp and toss to cover the shrimp. Refrigerate for 12 hours to 24 hours.
- Plating instructions: Serve in a large bowl or small jars with cocktail forks for individual servings.
- Servings: 6
- Type: Lunch, Dinner, Entree
- Categories: Recipes, VOL 6 - ISSUE 4 • FALL 2018
- Tags: Dinner, Entrée, Lunch, Seafood
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