Casey’s Pickled Shrimp with Coconut Yogurt Dip
Ingredients
- 3 cups water
- 1 cup rice vinegar
- 1 cup white wine vinegar
- 5 garlic cloves chopped
- 3 jalapeño peppers deseeded and thinly sliced
- 2 bay leaves
- 1 tbslp. crushed red pepper
- Coconut Yogurt Dip
- 1 cup coconut milk
- 2 cups spinach, chopped
- 1 cup greek yogurt
- 1/3 cup chopped cilantro leaves
- Juice from ½ lime
- ½ tsp. salt
- 2 tsp. kosher salt
- 1 tsp. whole black peppercorns
- 1 tsp. pickling spice
- 2 lbs. large shrimp – uncooked, shelled and deveined with tails on
Preparation
- In a large saucepan combine all ingredients except for shrimp and bring to a boil.
- Once liquid is boiling add shrimp and cook for one minute, stirring continuously.
- Transfer the shrimp and liquid to large bowl and let cool to room temperature.
- Cover and refrigerate overnight, for at least 8 hours.
- In sauce pan boil coconut milk until reduced by half.
- Add spinach and stir until wilted.
- Remove from heat until cool.
- Add yogurt, cilantro, lime juice and salt.
- Mix thoroughly.
- Serve with shrimp removed from pickling liquid and place pickled jalapeños on top of shrimp.
Category
Appetizers
Christmas