re: Shrimp Hennican. Anyone found A Recpie That Works?

Yes - forgot about them - these are staple in my house and get thrown on tacos, carnitas, sandwiches and indeed, shrimp Henican.

Nothing unusual or complex to the method...think I pulled this one off the SeriousEats site. I like the added bite of the jalapeno and while I've tried using other vinegars have found that plain white vinegar makes a cleaner tasting quick pickle. Here you go...

Pickled Red Onions
Prep Time: 5 minutes | Cook Time: 30 minutes | Servings: About 1 quart pickled red onions

Ingredients:

1 jalapeño pepper, cut into 1/4-inch rings
2 large red onions, finely sliced (about 1 quart)
1 cup distilled white vinegar
2 teaspoons kosher salt
1 cup water
1 cup sugar

Directions:

1. Place jalepeño and onions in a medium mixing bowl. Heat vinegar, water, sugar, and salt in a small skillet over high heat, whisking until sugar is dissolved. Bring to a boil, then pour over onions. Press onions down with a spoon until submerged. Place a double layer of paper towels on top of onions and press down until completely saturated in liquid to keep onions submerged. Allow to sit until onions are softened and liquid has cooled, about 25 minutes. Onions will keep indefinitely in a sealed container in the refrigerator.