Pickled shrimp of any variety flips my trigger but when you add tarragon vinegar, horseradish and mustard to the mixture it really gets me going. Serve with toasted sesame crackers.
1 1/3 cups olive oil
2/3 cup tarragon vinegar
1/2 teaspoon each of salt and pepper
1/4 teaspoon paprika
1 clove garlic, mashed
1 large sweet onion, chopped
1 tablespoon German-style mustard
3 tablespoons Dijon mustard
2 tablespoons horseradish
1 teaspoon ground thyme
1 1/2 to 2 lbs. large shrimp, cooked and peeled
Mix everything except the shrimp in a blender. Pour this mixture over the shrimp and marinate overnight in the refrigerator.
"I only went out for a walk and finally concluded to stay out till sundown, for going out, I found, was really going in."~John Muir, 1913, in L.M. Wolfe, ed., John Muir, John of the Mountains: The Unpublished Journals of John Muir, 1938
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