Pickled Shrimp With Capers

  


Friend Girl, this is a recipe that will make you slap yo momma! I have made this for over four decades and yes, there are some tricks to the trade.  Now, I live on the Gulf Coast so the fresh shrimp I use comes from the Gulf of Mexico out of Galveston. To do a USA comparison, the east coast has Shrimp from the cold northern waters on the Coast of New England to the warming currents mix of the Southern Coasts. The Pacific, on the West Coast, has very chilling waters and the little nippers are quite large. Choices, Choices, Choices

I normally serve this at a meet and greet and it plays well at cigar dinners. 

10 tablespoons olive oil

3 pounds large uncooked shrimp, peeled, deveined

2 tablespoons Dijon mustard

2 tablespoons chopped fresh dill

2 large garlic cloves, minced

1 tablespoon grated lemon peel

1/4 cup drained capers

2 green onions, thinly sliced

The Juice of Three Large Lemons

To put this together is really quite simple.  Peel and devein the Shrimp and save the shells for seafood stock.  These really come in handy. 

Steam the shrimp for 3 minutes over hard boiling water with lemon zest added into the water.  Get the aromotic going.  When done steaming, put the shrimp in a bowl of ice, not ice water, just ice. 

Combine the Olive Oil, Mustard, Chopped Dill, Garlic Cloves, Capers, Green Onions and Lemon Juice in a blender or use and immersioin blender to imulsify the marinade. 

Add the Marinade to the bowl of shrimp after the bowl has been drained of any water and ice that is still there.  Dry off the shrimp before adding the marinade.  

Cover and referigerate overnight. 

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