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Pickled Shrimp<\/p>\nPickled Shrimp<\/p>\n
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1 pound large (21\u2013 25 count) shrimp, peeled and deveined<\/p>\n
6 cups water<\/p>\n
2 1\/2 tsp. kosher salt, divided<\/p>\n
1\/2 medium red onion, peeled and thinly sliced<\/p>\n
1\/4 cup capers<\/p>\n
2 T. lemon juice (from about 1 lemon)<\/p>\n
1\/4 cup apple cider vinegar<\/p>\n
1\/4 cup olive oil 2 T. water<\/p>\n
2 cloves garlic, minced<\/p>\n
1\/2 tsp. red pepper flakes<\/p>\n
<\/p>\n
In a saucepan bring 6 cups water to a boil. Add 2 tsp. salt and stir. Stir in the shrimp and cook until pink, about 3 minutes. Drain and let cool. Meanwhile, in a bowl mix the onion, capers, lemon juice, vinegar, olive oil, 2 T. water, garlic, the remaining 1\/2 tsp. salt, and red pepper flakes. Add the shrimp and refrigerate overnight.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pickled Shrimp 1 pound large (21\u2013 25 count) shrimp, peeled and deveined 6 cups water 2 1\/2 tsp. kosher salt, divided 1\/2 medium red onion, peeled and thinly sliced 1\/4 cup capers 2 T. lemon juice (from about 1 lemon) 1\/4 cup apple cider vinegar 1\/4 cup olive oil 2 T. water 2 cloves garlic, minced 1\/2 tsp. red pepper flakes In a saucepan bring 6 cups water to a boil. Add 2 tsp. salt and stir. Stir…<\/p>\n