Paula Deen Canning Food
PICKLED SHRIMP (PAULA DEEN)
After watching Paula make this on tv we decided to give it a try. The layers are beautiful in the glass jar. I think this would make a nice gift or an easy make ahead appetizer or snack.
Provided by HeathersKitchen
Categories Lunch/Snacks
Time P1DT12h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bring the water to a boil in a large saucepan.
- Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
- Drain well and rinse in cold water to prevent further cooking.
- Peel and devein shrimp, leaving tails on.
- In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
- Keep layering until jar is about 2/3 full.
- Pour vinegar and lemon juice over layers until jar is almost full.
- Leave space at the top so you can gently shake jar to remixs ingredients.
- Seal jar tightly and chill for a few days up to 2 weeks.
- Turn jar upside down to remix every other day or so.
- Serve chilled as an appetizer.
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