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Old 12-27-2011, 10:21 AM   #11
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thanks for posting. i want to make that !!!
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Old 12-27-2011, 10:28 AM   #12
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GB and salt and pepper, how does it taste?
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Old 12-27-2011, 10:29 AM   #13
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tastes as good as it looks. Delicious. Tonight I will cook up some angel hair with some garlic oil and serve with these shrimp for dinner.
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Old 12-27-2011, 10:41 AM   #14
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I found that they were a bit on the salty side. I would cut back a bit on the salt next time. They still were really good. I only had a couple and there was so much food that the jar didn't get attacked and ended up going back to Toronto in my son's box of gifts...
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Old 12-27-2011, 11:18 AM   #15
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Taste very good. I made 2 batches. Since the first batch was made with EVOO only , I made the 2nd batch with half oil & half vinagar. Don't know why they called it pickeled , when it was really a marinade! (1st batch). Both were good.
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Old 12-27-2011, 11:26 AM   #16
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Thanks guys. I'll be making this for the weekend.
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Old 12-28-2011, 05:15 AM   #17
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I have a recipe I used to make--it is a pickled shrimp recipe that uses white vermouth, garlic, vinegar, tarragon. It is from a cookbook I have so I can't post it (copyright). PM me if you want to compare this recipe with the one Rock linked to.
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Old 01-06-2012, 05:12 PM   #18
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I made this a few days ago and we liked it, but I did modify it a bit. I cooked the lemon, onion, garlic and spices in the oil for a bit to let it soften, and then cooled it before adding it to the shrimp. I used only a couple of basil leaves. I knew the amount called for would be too much for us. Next time, I'll leave out the allspice and substitute different herbs. I also didn't have Old Bay, but added most of the spices that are in Old Bay to the marinade.

My daughter loved it and made it later for her household. Only she ate all of it before anyone else got to try it!

I can see a lot of potential for this recipe. Can be modified very easily.
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Old 01-06-2012, 05:19 PM   #19
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I made this over the holiday weekend according to the recipe. I liked it.

I too would cut back on the bay. For my taste it needed more lemon to amplify the pickle-ness of the dish.

I was not happy with the fact that the oil solidified in the fridge so serving it involved a waiting period. But that shouldn't have been a surprise. Olive oil does that.
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