Serves 6
Recipe courtesy of The Louisiana Seafood Bible: Shrimp by Jerald and Glenda Horst
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Pickled Shrimp and Peppers |
Place shrimp in boiling, salted water and simmer 3 – 5 minutes until pink but still tender.
Drain and rinse the shrimp.
Alternate layers of shrimp, onion rings, and pepper in a sealable container. Combine the remaining ingredients and pour over the shrimp.
Close the container and put in the refrigerator for 12 hours or more.