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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
7 1/2 cup(s) water |
2 1/2 pound(s) shrimp fresh, unpeeled w/tails |
3 whole(s) onions, medium |
ground black pepper |
pepper corns whole |
4 bay leaves |
2 head(s) garlic |
1 cup(s) cider vingar |
1 tablespoon(s) lemon juice |
Directions:
1. Bring water to boil in a large saucepan. Add the shrimp & cook until just pink, 3 - 5 minutes. Drain well & rinse in cold water to prevent further cooking.
2. Peel & devein shrimp, leaving tails on.
3. In large glass airtight jar(s) (about 1.5 quarts) layer shrimp & onions & top each layer w/ground black pepper, peppercorns, bay leav and a clove o garlic. Keep layering until jar is about 2/3 full.
4. Pour vinegar & lemon juice over layers until jar is almost full. Leave space at top so you can gently shake jar to remix ingredients. Seal jar tightly & chill for a few days up to 2 weeks.
5. Turn jar upside down to remix every other day or so.
6. Serve Chilled as an appetizer.
7. NOTE: For larger shrimp, larger jar(s) maybe needed. Adjust ingredients accordingly.
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