Lizs Pickled Shrimp Recipes

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LIZ'S PICKLED SHRIMP



Liz's Pickled Shrimp image

Wonderfully marinated shrimp perfect for a dinner party appetizer! This makes tons of marinade so feel free to half the ingredients if you don't have three pounds of shrimp on hand.

Provided by KATHLEEN20

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 25m

Yield 12

Number Of Ingredients 14

3 pounds large shrimp - peeled and deveined
1 large onion, thinly sliced
1 green bell pepper, cut into thin strips
1 cup vegetable oil
2 cups ketchup
1 cup apple cider vinegar
2 tablespoons white sugar
2 (8 ounce) jars prepared yellow mustard
2 tablespoons capers
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 dashes hot pepper sauce (e.g. Tabasco™), or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain and set aside.
  • Place the onion and green pepper in a large bowl. Add vegetable oil, ketchup, cider vinegar, sugar, mustard, and capers. Season with garlic powder, Worcestershire sauce, salt, pepper and hot sauce, and mix until well blended. Place shrimp into the bowl with the sauce, cover, and refrigerate until thoroughly chilled. Serve cold.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 16.9 g, Cholesterol 172.9 mg, Fat 20.8 g, Fiber 1.8 g, Protein 21.2 g, SaturatedFat 3.2 g, Sodium 1334.9 mg, Sugar 12.7 g

PICKLED SHRIMP



Pickled Shrimp image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

4 quarts water
1 tablespoon kosher salt
1 lemon, juiced
1 teaspoon whole peppercorns
Pinch red pepper flakes
2 pounds large shrimp, shelled and de-veined
1/2 cup cider vinegar
1/2 cup water
1 teaspoon whole coriander
2 bay leaves
3 whole garlic cloves
1/4 cup sugar
1 teaspoon crushed red pepper
1 lemon, zested
1 tablespoon fresh thyme

Steps:

  • Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.

PICKLED SHRIMP



Pickled Shrimp image

Can be prepared in 45 minutes or less but may require additional unattended time.

Categories     Garlic     Mustard     Marinate     Vinegar     Shrimp     Dill     Coriander     Gourmet     Appetizer     Hors D'Oeuvre     New Year's Eve     Cocktail Party     Seafood     Shellfish

Yield Serves 8

Number Of Ingredients 16

3/4 cup cider vinegar
1 1/2 teaspoons coarsely ground black pepper
2 teaspoons salt
1/2 teaspoon sugar
3/4 teaspoon English-style dry mustard
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 teaspoon mustard seeds, crushed
1/4 teaspoon coriander seeds, crushed
1 cup olive oil
3 large garlic cloves, crushed
1 bay leaf
1 1/2 pounds (24 to 30) large shrimp, shelled and deveined
1 medium onion, halved lengthwise and sliced thin
1 lemon, sliced thin
2 tablespoons minced fresh dill or parsley leaves, or to taste, plus a dill sprig for garnish
1 dill sprig

Steps:

  • In a bowl whisk together the vinegar, the pepper, the salt, the sugar, the mustard, the red pepper flakes, the mustard seeds, and the coriander seeds and add the oil in a stream, whisking. Whisk the marinade until it is emulsified and stir in the garlic and the bay leaf. In a large saucepan of salted boiling water cook the shrimp for 1 minute, or until they are just cooked through, drain them well, and add them to the marinade. Let the mixture cool, stir in the onion and the lemon, and let the shrimp mixture marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day. Stir in the minced dill or parsley, transfer the pickled shrimp to a bowl, and garnish it with the dill sprigs.

PICKLED SHRIMP



Pickled Shrimp image

Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf. If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long. There is a version of a recipe for this everywhere, over eons, including in Sciappi's "The Works." His recipe is for a fish called gilthead, but the method and result are almost identical. Something very similar to this exact recipe was popular through the middle of last century as Pickled Shrimp, or Shrimp Sea Island. And the Alabama chef Frank Stitt has a recipe almost exactly like this one, in one of his fine cookbooks.

Provided by Tamar Adler

Number Of Ingredients 18

2 pounds shrimp, peeled and deveined, tails on
4 scallions, mostly white, quartered or in eighths lengthwise
2 cloves garlic, sliced lengthwise, very thinly
1/2 cup lemon juice
1/4 cup white-wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons fennel seed
1 1/2 teaspoons coriander
10 dried chiles, broken once or left whole
1 pod cardamom
1 lemon, quartered and thinly sliced
1 cup olive oil
1/4 cup roughly chopped fresh oregano
a few peppercorns
4 bay leaves
1/4 onion and/or leek
1 clove garlic
a few sprigs fresh thyme or oregano

Steps:

  • Make court bouillon for shrimp: Put a few peppercorns, 4 bay leaves, 1/4 onion and/or leek, 1 clove garlic and a few sprigs fresh thyme or oregano in a pot of water. Bring to a boil, and let cook 15 minutes. Then add 1 teaspoon salt and shrimp, and cook for 2-3 minutes at below a boil. Remove shrimp with a strainer.
  • In separate bowl, combine all other ingredients except oil and oregano. Let sit 5 minutes. Add shrimp. Mix well. Add oil, and mix. Add oregano, and mix. Serve at least 5 hours later and ideally the next day, cold or room temperature.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 517 milligrams, Sugar 1 gram, TransFat 0 grams

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