Jessica Cox of Birmingham writes “I travel 3 hours between gatherings on Christmas Day, and would like a make-ahead dish that can make the long car journey, but isn’t another baked good or dessert.” We think Shrimp-in-A-Pickle might be just the thing. Make the shrimp mixture the day before, and place it in a large heavy-duty zip-top plastic bag (divide between two bags if needed). Right before you hit the road, place the bag of chilled marinated shrimp in an insulated lunch bag or small cooler with a frozen ice pack or two. Don’t forget your serving bowl and spoon. When you arrive, simply empty the bag into your serving bowl for an instant crowd pleaser. Don’t worry about leftovers—there won’t be any!
Makes 12 to 15 servings
Prep: 45 min., Chill: 24 hrs.
71/2 cups water
3 pounds unpeeled, large fresh shrimp
2 small purple onions, sliced
1 cup vegetable oil
1 cup red wine vinegar
3 tablespoons sugar
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon white wine Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon salt
1/2 cup chopped fresh basil
2 garlic cloves, pressed
1. Bring water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired.
2. Layer shrimp and onion slices in an airtight container.
3. Whisk together oil and next 10 ingredients; pour over shrimp mixture. Cover and chill 24 hours, stirring occasionally.
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