Peter Piper Pickled Prawns Recipes

Steps:

• Whisk together vinegar, lemon juice, and 2 teaspoons salt in a large bowl. Gradually whisk in oil.
• Bring a large pot of water to a boil. Squeeze in remaining juice from lemons, and drop in rinds. Add shrimp and fennel fronds, reserving some for garnish. Simmer until shrimp are just cooked through, about 3 minutes. Transfer shrimp to a plate using a slotted spoon, and pat dry with paper towels. Add to vinaigrette while still warm; toss. Refrigerate until chilled, about 1 hour.
• Toss sliced fennel, red onions, beans, and tarragon with shrimp. Refrigerate for at least 1 hour.
• Garnish shrimp with reserved fennel fronds before serving.

Steps:

• Carefully wash green peppers and remove seeds.
• Slice and pack in STERILIZED pint-sized canning jars with 2 to 3 cloves of garlic, 2 bay leaves, and 1/2 teaspoon salt in each jar.
• Bring equal parts of water and vinegar to a boil and pour over peppers in jars.
• Seal immediately.
• Cool and store in refrigerator.
• Keeps for a few months.
• For longer storage, process for 10 minutes in a boiling water bath.

Steps:

• In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on., Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours., Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.