Pickled Tequila Shrimp #FishFridayFoodies

It's time for Fish Friday Foodies' August event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try! This month Sid of Sid's Sea Palm Cooking invited us to make appetizers made with preserved fish, whether they're canned, dried, pickled or? Recipes incorporating preserved fish in a recipe, whether as a topper or a key ingredient. As an example, Sid shared a picture of Curried Herring, using pickled herring and making a curry sauce to go over them. Inspired!

Ingredients

• 1 T peppercorns (I used a mixture of black and green)
• 2 t coriander seeds
• 1/2 C vinegar (I used an apple cider vinegar)
• 1/4 C water
• 1/2 t fleur de sel
• 10 cloves of garlic
• 1/4 C freshly squeezed lemon juice
• 1 T tequila
• 1 pound large, peeled, deveined shrimp with tails on
• 4 to 6 shishito peppers
• 8 to 10 Makrut lime leaves

Procedure

In a small saucepan, toast the seeds and pepercorns until fragrant, approximately 60 seconds. Add vinegar, water, salt, and garlic. Bring to a boil and let cook for 5 to 6 minutes. Remove from the heat. Pour in the tequila and lime juice. Let come to room temperature.

Pack the shrimp, peppers, and leaves into a lidded jar.

Pour vinegar mixture over the top. Add water if the shrimp is not totally submerged. Seal jar and refrigerate for at least 8 hours before serving.

The Rest of the Recipes

An InLinkz Link-up