Pickled shrimp from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 94) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniemac on December 30, 2015

    I have made this a number of times and it has always disappeared quickly. I also add a bit more hot pepper.

  • mfto on December 26, 2011

    p 95 I made this as part of my Christmas dinner menu. Because I expected a range of ages and tastes, I at first used only 3 tesp of red pepper flakes. After sitting overnight in the refrigerator, I tasted and there seemed to be no heat at all. I added more pepper flakes but think the fresh hot pepper would be better. Also I felt it needed salt and I added a few splashes of fish sauce but still later added a little more salt. One guest raved about the shrimp. She also liked the lemon and onion. Everyone else had a taste but avoided a second taste. I am not going to rate because I don't feel I can accurately judge.

  • PrincessK on February 04, 2011

    pg 14, calls for 3 lbs shrimp and 14 bay leaves

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