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By Krista Smith
on October 28, 2009
I went on a pickling kick this summer and I should've stopped at shrimp. They're not BAD, per se, they're just... pickled. shrimp. They just didn't do it for me. This was super portable which was great for the picnic that I took it to but again... pickled. shrimp. I'd rather just eat them plain with some extra tangy cocktail sauce.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 18, 2007
I loved this! My mom used to make a shrimp, onion, and cucumber salad in the summer that we all loved. She always added just a touch of sugar to cut some of the vinegar's tang, so I did too. It was perfect! I loved the flavors that the bay leaves and peppercorns added. I used already cooked & peeled frozen shrimp that I thawed under hot running water and they worked very well. Also used one JUMBO red onion rather than three smaller ones and the color it added was pretty. I will have a jar of this in the fridge all summer long. Makes a great cool supper when the shrimp and onions are served over shredded cabbage dressed with some of the vinegar mix. Thanks, Heather, for posting such a delicious and fun recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef PotPie
on May 05, 2007
Serving Size: 1 (350 g)
Servings Per Recipe: 10