Pickled Shrimp and Onions
|Water||1 1⁄2 Quart|
|Unpeeled shrimp||1 1⁄2 Pound (36 Medium Size, Fresh)|
|Onion||1 Medium, thinly sliced and separated into rings|
|Water||1 1⁄3 Cup (21.33 tbs)|
|White wine vinegar||1 1⁄3 Cup (21.33 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Coriander seeds||2 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
Bring 1 1/2 quarts water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes.
Drain well; rinse with cold water.
Peel and devein shrimp.
Combine shrimp and onion in a 1/2-quart casserole; toss gently.
Combine 1 1/3 cups water and remaining ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Pour over shrimp mixture; toss gently.
Cover and marinate in refrigerator 24 hours, stirring occasionally.
Remove and discard bay leaves.
To serve, spoon onto a serving platter, using a slotted spoon.