| Pickled Shrimp Hors D'Oeuvres
1 pound of cooked peeled shrimp 3 medium onions, thinly sliced 1 lemon, sliced 1/2 cup of vinegar 1/4 cup of water 2 teaspoons of salt 1 teaspoon of sugar 1/2 teaspoon of dry mustard 1/4 teaspoon of ginger 1/2 teaspoon of whole black pepper 1/4 cup of lemon juice 1/2 cup of salad oil
fill a bowl with alternating layers of shrimp, onion and lemons. Combine vinegar, water, salt, sugar, and spices in a saucepan. Bring to a boil. Cover; simmer for 5 minutes and cool. Strain; add lemon juice and oil. Pour over shrimp. Cover and refrigerate 24 hours. Stir occasionally. drain before serving. Serve with plastic or wooden sticks
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