Asian Style Pickled Shrimp Recipe

• If you'd like to serve a sauce alongside, strain 1/4 c. of the cooled pickling liquid, and whisk it with 1 c. of mayonnaise. For ease, the shrimp are left unpeeled, if you peel them before cooking, leave the tails on.
• 2 1/4 c. water
• 3 Tbsp. rice vinegar
• 2 Tbsp. chopped fresh lemongrass*
• 1 1/2 Tbsp. pickling spice
• 1 Tbsp. salt
• 1 tsp whole black peppercorns
• 2 lb uncooked medium shrimp, unpeeled, rinsed
• 1/2 c. plus 2 Tbsp. minced fresh cilantro
• 4 sm green onions, minced (about 1/2 c.)
• 3 Tbsp. chopped pickled ginger,* 2 Tbsp. ginger brine reserved

1. Place first 6 ingredients in medium pot.
2. Add in shrimp.
3. Cover; bring to boil.
4. Uncover and boil till shrimp are just cooked through, about 2 min.
5. Remove from heat.
6. Stir in 1/2 c. minced cilantro, green onions, pickled ginger, and ginger brine.
7. Cold 1 hour.
8. Refrigerateuncovered till cool, then cover and refrigerateat least 4 hrs and up to 1 day.
9. Using slotted spoon, transfer shrimp to medium bowl.
10. Sprinkle with remaining 2 Tbsp.
11. cilantro.
12. Serves 8
13. *Available at Asian markets, specialty foods stores and some supermarkets.

if, water, rice vinegar, fresh lemongrass, pickling spice, salt, black peppercorns, shrimp, fresh cilantro, green onions, pickled ginger

Taken from cookeatshare.com/recipes/asian-style-pickled-shrimp-70611 (may not work)