Ingredients
2 pounds shrimp, peeled and deveined
2 garlic cloves, rough chopped
1/2 cup onion, rough chopped
1 cup white distilled vinegar
2 cups water
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 teaspoon red pepper flakes, or more to taste
1 tablespoon kosher salt
2 fresh bay leaves, torn in half
Toasted baguette slices
Spicy Cheddar Cream Cheese Dip, see recipe below
Instructions
Bring a large pan of water to boil. Add the shrimp and cook for 2 minutes. Quickly drain the shrimp from the water and submerge in an ice bath. Chill for 5 to 10 minutes.
Meanwhile combine the garlic, onion, vinegar, water, celery seed, mustard seed, red pepper flakes, salt and bay leaf in a large bowl.
Add the cooked shrimp. Stir to combine. Place in the fridge and let sit for at least 6 to 8 hours.
Smother toasted baguettes with spicy-cheddar cream cheese dip and top with pickled shrimp.
For the Spicy Cheddar Cream Cheese Dip
Ingredients & Instructions
In a medium-sized bowl, combine 2 8 oz containers whipped cream cheese, 1/4 cup sour cream, 2 tbsp hot sauce,1/2 tsp granulated garlic, 1 cup finely chopped green onions, 1cup grated cheddar cheese. Stir well and salt to taste. Let sit in the fridge for at least 1 hour to marinate.
