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head-on jumbo shrimp., minced (about 1/3 cup).
(about 1 medium).baby Yukon Gold potatoes., quartered (about.
, thinly sliced (about 1 teaspoon).ripe cherry tomatoes (about 1 pound).
Using a knife, make a 1/4-inch-deep cut along the back of each shrimp shell from head to tail.
Leave shell and head intact.Best of all, this recipe is so easy..
I grew up in New Bern, North Carolina in what feels like to me now, a slower, calmer time.Families were big, and each one had a person who was “the cook.” In our family it was my great grandmother.
We were spoiled, because everything she made was always delicious.This recipe for pickled shrimp reminds me of those days.
(Editor: New Lighting Kits)