You are looking for idea recipes pickled shrimp salad that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious pickled shrimp salad should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of pickled shrimp salad, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare pickled shrimp salad delicious home, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings required for prepare

1. Prepare 8 ounces green beans or asparagus, ends trimmed, cut in half crosswise
2. Prepare 1 1/2 pounds peeled and deveined shrimp
3. Prepare 1 1/4 cup white wine vinegar
4. Use 3/4 cup extra-virgin olive oil
5. Use 1 tablespoon Dijon mustard
6. Use 1 tsp sugar
7. Take 2-3 shallots, minced (can substitute red onion)
8. Prepare 1/4 cup fresh dill, finely chopped
9. Prepare 1/4 cup capers
10. Take 1 tablespoon minced garlic
11. Take 1 teaspoon crushed red pepper
12. Take 1/2 pint grape tomatoes, halved
13. Prepare 1/2 red onion, thinly sliced
14. Take to taste Salt and ground black pepper
15. Use 1 (14 ounce) can artichoke hearts, drained and quartered

In a bowl, whisk together the olive oil, lemon juice, vinegar, parsley, dill, salt, pepper flakes, celery seeds, allspice and garlic. In a mason jar or large dish that can be sealed, place the shrimp, corn and onions. In a heavily salted pot of boiling water, boil the shrimp until just cooked through. Strain and shock in a bowl of ice water to stop the cooking.

Instructions to make Pickled Shrimp Salad:

1. Fill large saucepan two-thirds full of water. Salt generously, bring to gentle boil.
2. Fill large bowl with half cold water and half ice. Gently drop green beans into boiling water, cook for 30 seconds. Using skimmer or slotted spoon, remove beans, and submerge in ice bath.
3. Gently drop shrimp into boiling water, cook for one and a half minutes or until opaque. Remove and submerge in ice bath. Remove beans and shrimp from ice bath, pat dry.
4. In large bowl, whisk together vinegar, sugar, and Dijon mustard. Stir in herbs, capers, and shallots. Cool beans, shrimp, artichoke hearts, tomatoes, and onion into vinegar oil dressing. Season with salt and pepper. Serve immediately.
5. If not immediately using, follow recipe, except reserve shrimp and beans until just before serving.
6. Done and ready to serve!

In a mortar and pestle or grinder, crush the celery seed, coriander, mustard seed, bay leaves and pepper flakes into a course grind. Fill a large bowl with ice-cold water. Transfer to an ice water bath to stop the cooking process. In a large bowl, stir together shrimp, onion, lemon, tarragon, bay leaves, and pickling spice. Add the red onion and shrimp.

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