Cook rice as per directions in a small pot. After cleaning and peeling shrimp, In a pan, cook your shrimp thoroughly. In a separate medium pot, pour in the bloody mary mix and heat to simmer. Once rice is cooked, add to pot with simmering bloody mary and stir until mixed. Add shrimp. Heat until the mix just barely starts to bubble and continue stirring. As the product thickens, turn off the heat, serve in bowls, place avocado slices in bowl and add dollop of sour cream to each bowl.
1 leftover jar of McClure's brine (after finishing pickles you should have about 1/2 jar of brine left from any 32oz jar of McClure's)
14-16oz tomato juice
seasoning to taste (garlic powder, worchestshire sauce, etc.)
Using the leftover brine from a jar of McClure's 32oz Spicy, Garlic, or Sweet & Spicy pickles, fill the rest of the jar with tomato juice. Add 2-3 dashes of black pepper and additional seasoning (garlic powder, etc.) to desired taste. Using the cap that came with the jar, place the lid back on the jar and tighten. Lightly shake/stir the jar to mix the ingredients. Pour into an 8oz glass over 1oz of ice, 1oz vodka and add a McClure's pickle for your garnish.
3 spears McClure's Spicy or Garlic Dill Pickles (diced)
Using your favorite pizza recipe or pizza from a restaurant, have it warm and ready to serve. Dice into small cubes McClure's garlic dill or spicy spears and top them on your pizza. These make an excellent alternative to pepperoncini, olives, sun-dried tomatoes or go great hand-in-hand with them. Just dice and top on your pizza.
Using the remaining brine, garlic and dill from a jar of McClure's garlic dill spears, in a 1 gallon plastic bag place your clean and refrigerator thawed chicken breasts in the bag and pour the brine over them. Seal the bag and refrigerate for 6 hours. Fire up the grill, discard the liquid from the bag and place your chicken on the grill. Cook thoroughly and place on clean plate. The brine soaks into the chicken creating a very tender, flavorful and juicy meal.