Pickled Shrimp

This is a great alternative to the classic shrimp cocktail. You’ll definitely want to have bread on hand to sop-up the sauce.

Be warned that you need to let this sit in the refrigerator 7 to 8 hours or ideally overnight.

This makes about 8-12 servings.

Ready

• 1 ½ cups extra virgin olive oil
• ¾ cup white wine vinegar
• 1 large clove of garlic, minced
• 2 tbsp drained capers
• 1 Tbsp sugar
• ½ tsp salt
• 4 bay leaves
• ¼ tsp black peppercorns, crushed
• ¼ tsp favorite hot sauce
• 2 lbs medium sized shrimp (40-50), peeled and deveined
• 1 parsley sprigs for garnish
• Sliced sourdough for serving

Set

• Large Saucepan
• Non-reactive medium sized bowl
• Colander
• Small bowl w/ ladle
• Breadbasket
• Toothpicks
• Dish for serving

Go

1. Combine oil, vinegar, garlic, capers, sugar, salt, bay leaves, peppercorns, and hot sauce in medium sized bowl, stirring until sugar dissolves.
2. In large saucepan, cook shrimp in salted simmering water enough to cover shrimp.
3. Cook until shrimp are pink and just firm, about 5-6 minutes.
4. Drain shrimp in colander and immediately add to oil mixture in bowl.
5. Stir to evenly coat the shrimp.
6. Let cool.
7. Cover and refrigerate for at least 7-8 hours or overnight.
8. To serve, drain off some of the marinade into small bowl with ladle.
9. Place remaining shrimp and marinade into serving dish.
10. Garnish with parsley.
11. Serve with bread, extra marinade, and toothpicks nearby.