Are looking for a pickled shrimp salad recipe that is interesting? How to make it easy. If wrong processing then the result is not delicious. Whereas the delicious pickled shrimp salad should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of pickled shrimp salad, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare pickled shrimp salad delicious as long as you know the trick and how to make this dish able be serving special.

Ingredients and seasonings required for prepare

1. Take 8 ounces green beans or asparagus, ends trimmed, cut in half crosswise
2. Prepare 1 1/2 pounds peeled and deveined shrimp
3. Prepare 1 1/4 cup white wine vinegar
4. Prepare 3/4 cup extra-virgin olive oil
5. Take 1 tablespoon Dijon mustard
6. Use 1 tsp sugar
7. Use 2-3 shallots, minced (can substitute red onion)
8. Prepare 1/4 cup fresh dill, finely chopped
9. Prepare 1/4 cup capers
10. Use 1 tablespoon minced garlic
11. Prepare 1 teaspoon crushed red pepper
12. Prepare 1/2 pint grape tomatoes, halved
13. Take 1/2 red onion, thinly sliced
14. Prepare to taste Salt and ground black pepper
15. Prepare 1 (14 ounce) can artichoke hearts, drained and quartered

Strain and shock in a bowl of ice water to stop the cooking. In a mortar and pestle or grinder, crush the celery seed, coriander, mustard seed, bay leaves and pepper flakes into a course grind. Bring it to a bowl and add the shrimp. In a bowl, whisk together the olive oil, lemon juice, vinegar, parsley, dill, salt, pepper flakes, celery seeds, allspice and garlic.

How to cook Pickled Shrimp Salad:

1. Fill large saucepan two-thirds full of water. Salt generously, bring to gentle boil.
2. Fill large bowl with half cold water and half ice. Gently drop green beans into boiling water, cook for 30 seconds. Using skimmer or slotted spoon, remove beans, and submerge in ice bath.
3. Gently drop shrimp into boiling water, cook for one and a half minutes or until opaque. Remove and submerge in ice bath. Remove beans and shrimp from ice bath, pat dry.
4. In large bowl, whisk together vinegar, sugar, and Dijon mustard. Stir in herbs, capers, and shallots. Cool beans, shrimp, artichoke hearts, tomatoes, and onion into vinegar oil dressing. Season with salt and pepper. Serve immediately.
5. If not immediately using, follow recipe, except reserve shrimp and beans until just before serving.
6. Done and ready to serve!

In a mason jar or large dish that can be sealed, place the shrimp, corn and onions. Fill a large bowl with ice-cold water. Spread some tapenade on a baguette slice and top it with a pickled shrimp. If you have a few leftover shrimp, add them to a tossed salad. Chopped fresh dill and parsley give the shrimp extra color and flavor, along with the Creole seasoning and garlic.

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