Servings: 6-8 servings
Prep Time: 15 min
Cook Time: 30-40 min
8 cups water
1 large stalk celery (about 2/3 cup), coarsely chopped
1 large carrot (about 2/3 cup), peeled and coarsely chopped
1 medium onion (½ cup), chopped
3 fresh parsley sprigs
3 fresh thyme sprigs
2 cloves garlic
2 bay leaf
1 teaspoon salt
2 pounds uncooked medium shrimp, peeled and deveined
½ cup cider vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon sugar
2 teaspoons salt
1 teaspoon dill weed
1 large onion, thinly sliced
12 whole peppercorns
6 bay leaves
6 cloves garlic
6 whole cloves
For the cooking liquid, in a large pot, combine all the cooking liquid ingredients; bring to a boil. Reduce the heat and simmer for 20-30 minutes. Strain, discarding the solids. Let the liquid cool in the pot.
For the shrimp, add the shrimp to the cooled cooking liquid. Heat over medium-high heat for 8 minutes. When ready drain, reserving the liquid.
In a large bowl, whisk together the cider vinegar, lemon juice, sugar, salt, and dill weeds. Add the shrimp and let stand for 15 minutes.
In each of six 8-ounce jars, layer the shrimp and onion slices; add 2 peppercorns, 1 bay leaf, 1 garlic clove, and 1 whole clove to each jar. Divide the vinegar mixture among the jars. Top off each jar with the reserved cooking liquid. Screw the lids on tightly and store in the refrigerator for up to 3 days. Discard bay leaves.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!