Pinner said: Pickled Shrimp. My family does cooked shrimp doused in lemon with cocktail sauce as an appetizer for our Christmas Eve meatless dinner. Love this idea for our summer celebrations. Recipe and image by Nealey Dozier for The Kitchn
In his recipe for a Southern specialty, chef Frank Stitt combines boiled shrimp and onions in a brine flavored with celery seeds, fennel seeds, mustard seeds, and coriander seeds. Refrigerate overnight to let the flavors combine and serve as an appetizer.
Compound butter is simply butter with an added flavor or two mixed in. It's not just like buttering an item and then adding a sprinkle of the flavor - compound butter becomes a unique flavor unto itself. You can put these on pastries, meat, pasta - anything you like.