Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon garlic powder

  2. 1/2 teaspoon onion powder

  3. 1/2 teaspoon lemon pepper

  4. 1 teaspoon sweet Hungarian paprika

  5. 1/4 teaspoon celery seed Juice of

  6. 1 lemon, rinds reserved

  7. 2 pounds large or jumbo raw shrimp, peeled and deveined

  8. 1/4 cup olive oil

  9. 1/4 cup cider vinegar

  10. 1/4 cup balsamic vinegar

  11. 2 Tablespoons fresh dill weed, finely chopped OR 2 teaspoons dried 2 cloves garlic, pressed

  12. 2 teaspoons Dijon mustard

  13. 1 Tablespoon honey

  14. 1 teaspoon kosher salt

  15. 1/4 teaspoon red pepper flakes or hot sauce to taste

  16. 1 small sweet onion, finely sliced

  17. 1 green bell pepper, cored and thinly sliced

Instructions Jump to Ingredients ↑

  1. Preparation: Combine garlic powder, onion powder, lemon pepper, paprika , and celery seed until mixed. Sprinkle the lemon juice over the shrimp , top with the spice mixture, and toss to coat. Place sliced reserved lemon rinds in about 1 inch of water. Cover with a steamer basket. Place spiced shrimp in the basket, cover pot, and gently steam until shrimp is just barely done and opaque, about 2 minutes. Do not overcook or the shrimp will become rubbery. Remove from heat, uncover, and place shrimp in a large bowl of ice while you make the marinade . For the marinade , place olive oil , cider vinegar , balsamic vinegar , dill weed , garlic , Dijon mustard , honey , salt , and pepper flakes or hot sauce in a large heavy ziptop bag. Squish to thoroughly combine. Add drained shrimp , sweet onion , and bell pepper to the marinade in the bag. Seal with air in the bag and toss to coat. Open the bag, squeeze out all the air, and re-seal. Refrigerate for at least 4 hours or overnight. Serve cold. Yield: about 8 pickled shrimp appetizers Pickled Shrimp Appetizer Recipe Photo © 2006 Peggy Trowbridge, licensed to, Inc.


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