posted by Jane 04-26-100 12:28 PM
chef Elizabeth Terry, of Elizabeth's on 37th, in Savannah, Georgia
Pickled Shrimp and Vidalia Onion
1 tablespoon vegetable oil
1 tablespoon pickling spices
2 bay leaves, whole
1 1/2 cups Vidalia onion, peeled and cut into 1/2 inch dice.
1pound large shrimp, peeled and deveined
1/4 cup apple cider vinegar
1 teaspoon spicy chili sauce, any brand
2 teaspoons kosher salt
1 teaspoon fresh thyme, minced
3 fresh tomatoes, diced, core discarded
In a large skillet over high heat, warm the oil. Add spices and bay leaves, stir for 1 minute. Add the onion and saute until onion is translucent, about 1 minute. Stir in the shrimp and saute until just pink. Turn off the heat.
Pour all into a non-reactive bowl. Pour the vinegar over all and cool. Add the chili sauce. Sprinkle with salt and thyme.
Remove bay leaves and hard spices. Cover and refrigerate.
Garnish with tomato wedges and serve.
Serves 6 as an appetizer.