Ring in the New Year with a Delicious Appetizer
29 Dec 2012
Pickled Shrimp (Serves 4, or double the recipe to serve 8 to 10)
1lbs raw Gulf Shrimp, cooked, peeled, and de-veined
½ cup chopped green onions, tops, and bottoms
3 cloves garlic, chopped and mashed
½ cup chopped celery
½ cup olive oil
1tbsp chili sauce, or ketchup
1 tbsp Louisiana hot sauce
1 tbsp white vinegar
1 tsp paprika
Salt and pepper, to taste
1 tsp Cajun seasoning (optional)
-Stir together the shrimp, onions, garlic, and celery in a bowl.
-In a separate bowl, combine all the marinade ingredients and whisk together. Pour the marinade over the shrimp, place in a tightly covered plastic storage container, and refrigerate overnight.
-Prior to serving, drain the shrimp in a small colander to get rid of the excess vinegar and oil. Discard the excess marinade. Set the shrimp out with toothpicks to skewer.
For more palate-pleasin’ appetizers like Chili Con Queso, Midori Melon and Ham Salad, and much more go to www.Dickeys.com to purchase your copy of Mr. Dickey’s Barbecue Cookbook.