By Devi Poojari
A great choice of small bites for a gathering or party, this pickled shrimp is tender and juicy, bright from all the flavours of lemon juice, onions and plenty of fresh herbs.
500 grams shrimp, cleaned 1 onion, sliced 1 lemon, sliced thin 3 sprigs fresh thyme 2 cloves garlic, minced 1 tablespoon capers 1 tablespoon caper juice 1 teaspoon yellow mustard seeds ¼ cup vinegar ½ cup olive oil 2 teaspoons red chilli flakes 2 cups water Salt, to taste
Add half the onion and lemon slices and some salt in a pan before pouring the water and bringing it to a boil.
Simmer the liquid for 5 minutes before turning off the heat and adding the shrimp to the hot liquid.
Cool completely before removing the shrimp and setting aside. The shrimp should be pink and tender by now.
In a jar, layer the remaining onions, lemon slices and add the remaining ingredients before shaking well.
Tip in the shrimp and ensure that it is completely submerged in the pickle dressing.
Refrigerate it for 6-7 hours before serving with crackers or crusty bread.