GUILT-FREE AIR FRYER HUSH PUPPIES1 c. flour1 c. cornmeal½ T. baking powder2 T. sugar1 t.…
Simple Pickled Gulf Shrimp
SIMPLE PICKLED GULF SHRIMP
SHRIMP BOIL:
1 gallon water
4-6 T. Kosher salt
6 bay leaves
3 lemons, cut in half
1 T. red pepper
¼ c. Worcestershire sauce
1 T. Tabasco
1 lb. peeled and deveined shrimp, tails left on
- In large stockpot, bring 1 gallon of water to boil with added salt, bay leaves, lemons, red pepper, Worcestershire sauce and Tabasco.
- Once boiling, add shrimp.
- Cook until they are just cooked through, 3-5 minutes, depending on size of shrimp.
- Drain and mix with pickling sauce while hot.
PICKLED GULF SHRIMP:
1 c. olive oil
¼ c. fresh lemon juice
1 t. ground celery seeds
1 t. yellow mustard seeds
1 t. coriander seeds
1 t. crushed red pepper flakes
1 medium yellow onion, thinly sliced
3 T. minced garlic
6 bay leaves
3 lemons, thinly sliced
1 lb. cooked shrimp - In large bowl, whisk together oil, lemon juice, celery seeds, mustard seeds, coriander seeds, red pepper, onion, garlic, bay leaves and lemons.
- Toss cooked shrimp with pickling mixture.
- Place in a nonreactive container.
- Refrigerate for at least 1 hour before serving. Will keep for 3 days in refrigerator.