Pickled Shrimp Appetizer
- 1 tablespoon olive oil
- 1 1/2 lbs jumbo shrimp, peeled and de-veined
- 3/4 cup red bell pepper, vertically sliced
- 2/3 cup cider vinegar
- 1/2 cup jalapeno, vertically sliced
- 1 tablespoon sugar
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 bay leaves
- 2 tablespoons fresh cilantro, chopped
- Heat 1 1/2 tsp oil in a large nonstick skillet over medium high heat. Add half of the shrimp; saute 3 minutes or until done. Place shrimp in a large bowl.
- Repeat procedure with remaining oil and shrimp.
- Combine bell pepper, cider vinegar, jalapenos, sugar, ground cumin, salt, red pepper flakes and bay leaves into a medium saucepan over medium-high heat and bring to a boil.
- Cover and reduce heat and simmer 8 minutes until tender.
- Pour pepper mixture over shrimp, add cilantro and stir to combine.
- Cover and chill 8hours - 2 days before serving.
- Remove bay leaves. Serve.
olive oil, jumbo shrimp, red bell pepper, cider vinegar, sugar, ground cumin, salt, red pepper, bay leaves, fresh cilantro
Taken from www.food.com/recipe/pickled-shrimp-appetizer-376046 (may not work)