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In the kitchen with Kelley: Pickled shrimp

By Martin: When I was in college, I accompanied one of my sorority sisters to a wedding in swanky Hilton Head Island, South Carolina. I remember being impressed by the nice condominium we stayed in and the venue where the reception was held. I remember getting a tour of the most beautiful boat I’ve ever seen. I remember sitting on the beach and soaking in the sun. But what I remember most was an appetizer that was served at the reception: Pickled Shrimp. It was delicious.

I know it’s meant to be an appetizer, but on sweltering summer days I like to serve it on top of a bed of lettuce as dinner. Sometimes I’ll serve some raw vegetables on the side. A batch of pickled shrimp will keep for two weeks; and the longer it marinates, the better it tastes.

This recipe is made with apple cider vinegar. Bob Livingston often touts the benefits of this health tonic reported to lower blood sugar, aid in digestion, reduce cardiovascular disease risks and help with weight loss, among other health benefits. Livingston calls it “one of nature’s miracle ‘drugs.'”

So make a batch of pickled shrimp today and enjoy several healthy and refreshing meals.

Pickled shrimp

Prep time 10 mins Cook time 25 mins Total time 35 mins

Author: Kelley Martin Ingredients 7½ cups water 2½ pounds unpeeled, fresh shrimp 3 medium Vidalia onions*, sliced 1 cup apple cider vinegar 1 tablespoon fresh-squeezed lemon juice with no pulp 4 bay leaves 2 whole cloves of garlic, peeled Whole peppercorns, to taste Freshly ground pepper, to taste Instructions

Boil water, add shrimp and cook until just pink, 3 to 5 minutes. Drain and rinse with cold water to stop the shrimp from cooking further. Peel and devein the shrimp.

In a large glass jar with an airtight lid (1½ to 2 quarts, depending on the size of the shrimp), you will make two layers of ingredients in this order: shrimp, onion slices, ground black pepper, whole peppercorns, 2 bay leaves, 1 garlic clove. The jar should be about ⅔ full when you've finished layering. Pour apple cider vinegar over the layers until the jar is almost full. Leave space at the top. Seal the jar tightly and refrigerate for at least a couple of days. Turn the jar upside down to remix every other day. Serve chilled as an appetizer or on a bed of lettuce as a salad.