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SEAFOOD RECIPESSHRIMP Recipes 2 >  Pickled Shrimp



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Yield: 4 servings


    1½ pounds cooked Florida shrimp, peeled & deveined
    1 cup white vinegar
    1 cup chopped Florida red onions (large pieces)
    1/2 cup salad oil
    2 tablespoons capers
    2 teaspoons minced Florida garlic


Combine all ingredients and refrigerate overnight; stir occasionally.

Remove shrimp and onions from marinade and  serve with salad greens or pasta.

Nutritional Information: Calories: 219.76, Protein: 22.26 g, Carbohydrates: 7.75 g, Fat total: 11.42 g, Saturated fat: 1.15 g, Percent calories from fat: 46%, Cholesterol: 201.8 mg

Courtesy of the Florida Department of Agriculture and Consumer Services

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