pickled shrimp & spicy crackers

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I thought I would mix up the blog a bit by adding in one of my favorite Southern classics. Pickled Shrimp and Spicy Crackers is a summer staple around these parts and I have finally!!! perfected the recipe. I can’t take credit for either of these but the recipes below are my adaptations of several other recipes. You should definitely give these a try and let me know what you think. We sure love them around here, and the best part is that they both get better the longer they marinate.

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These crackers are also amazing with West Indies Salad and I’m sure I could think of 100 ways to use them. But honestly, they are the best with these shrimp or just plain. You can adjust the heat depending on how much red pepper flakes you use.

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If you give these recipes a try let me know what you think. Also, if you would like to see more posts like this, let me know in the comments below. Thanks so much for stopping by !!!!

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Pickled Shrimp

2 lbs shrimp, peeled and deveined

1/2 cup Fresh Lemon Juice

1/4 cup White Wine Vinegar

1 tsp Coriander Seeds

2 tbsp Old Bay Seasoning

1 tsp Freshly Ground White Pepper

8 Dried Hot Chili Peppers

1 tsp Mustard Seeds

14 Bay Leaves

4 Lemons, thinly sliced

1 Lemon, quartered

6 Garlic Cloves, thinly sliced

1 cup Extra Virgin Olive Oil

1 tsp Celery Seeds

2 Medium Onions, quartered and very thinly sliced

3 lbs 1 Large Glass Jar with Lid

To cook shrimp, fill a large pot with water and Old Bay Seasoning and a quartered lemon. Bring to a boil over high heat.

Add the shrimp to water, as soon as the water returns to a simmer, remove from the heat. The shrimp will have just begun to curl and have turned a bright pink. Do not allow the water to boil, or the shrimp will be tough. Drain—but do not rinse the shrimp, or the flavor will go right down the drain. Reserve the broth, if desired. Allow the shrimp to cool.

Combine all the ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve as an hors d’oeuvre with toothpicks and napkins. Or with Spicy Saltine Crackers.

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Spicy Saltine Crackers

1 cup Canola Oil

1 package Ranch Salad Dressing Mix

3 tbsp Red Pepper Flakes

4 sleeves Saltine Crackers

The most important part of this recipe is to have the right container. You will need a large bowl or Tupperware with a lid that allows the crackers to be tossed around gently.

Combine all ingredients into a large bowl with a lid. Toss gently for about 5 minutes making sure all the crackers are coated. Continue flipping the container every 30 minutes or so for a few hours. These crackers are best after about 12-24 hrs.

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