Dinner: Pickled Shrimp

A flavorful seafood appetizer that you can make days ahead of time.

This recipe includes superfoods such as:

Lemon

Health benefits of Pickled Shrimp

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

7 1/2 cups water
2 1/2 lbs unpeeled fresh shrimp
3 medium onions, sliced
1 cup cider vinegar
1 tablespoon lemon juice
4 bay leaves
2 whole cloves garlic, peeled
whole peppercorns
pepper, freshly ground

Instructions

Boil water, add 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 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 a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients. Seal jar tightly and chill for a few days up to two weeks. Turn jar upside down to remix every other day or so. Serve chilled as an appetizer.
* Note: for larger shrimp you may need a larger jar and adjust ingredients accordingly.

Share Pickled Shrimp