Pacific Northwest Pickled Shrimp Recipes

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PICKLED SHRIMP



Pickled Shrimp image

If you didn't grow up in a coastal town in the South, you might never have eaten pickled shrimp with your Thanksgiving dinner. But since you can use frozen shrimp in this recipe, it might be time to try. Briny and a bit spicy, this pickled shrimp is full of flavor. You can make this dish the day before the feast for a faint pickle taste or leave them in the refrigerator for a week before, which means you'll bring something with huge personality to the table. Either way, this might become a tradition for your family. Good for a week.

Provided by Shauna James Ahern

Categories     Appetizers and Snacks     Seafood     Shrimp

Time P1DT40m

Yield 4

Number Of Ingredients 9

1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons kosher salt, divided
3 large lemons, zested and juiced
¼ cup finely chopped flat-leaf parsley
2 tablespoons pickling spice
2 cloves garlic, finely chopped
½ teaspoon red pepper flakes
1 cup extra-virgin olive oil
3 large shallots, thinly sliced lengthwise

Steps:

  • Fill a large bowl with ice-cold water.
  • Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
  • Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
  • Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

Nutrition Facts : Calories 650.3 calories, Carbohydrate 18.4 g, Cholesterol 172.6 mg, Fat 57.4 g, Fiber 4.5 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 3088.6 mg, Sugar 1.5 g

PACIFIC NORTHWEST PICKLED SHRIMP



Pacific Northwest Pickled Shrimp image

This refreshing recipe is one of my husband's favorites. I like to serve the sweet-sour pickled shrimp when we're entertaining. People say it's addictive! -Kathy Wright, Highland, California

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 14

8 cups water
1/2 cup chopped celery leaves
1/4 cup mixed pickling spices
1 tablespoon salt
2 pounds uncooked shell-on shrimp (31-40 per pound)
PICKLING MIXTURE:
2 large onions, sliced
8 bay leaves
1-1/2 cups olive oil
3/4 cup white wine vinegar
3 tablespoons capers
2-1/2 teaspoons celery seed
1-1/4 teaspoons salt
1/4 teaspoon hot pepper sauce

Steps:

  • In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on., Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours., Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.

Nutrition Facts : Calories 67 calories, Fat 5g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 107mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

PICKLED SHRIMP



Pickled Shrimp image

I appreciate this appetizer's ease of preparation, especially during the hectic holiday season. The recipe can easily be doubled for a crowd.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 14

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon tomato paste
1-1/2 teaspoons sugar
1-1/2 teaspoons celery seed
1 garlic clove, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon hot pepper sauce
1 pound cooked large shrimp, peeled and deveined
1 small onion, thinly sliced and separated into rings
2 bay leaves

Steps:

  • In a large resealable plastic bag, combine the first 11 ingredients; add the shrimp, onion and bay leaves. Seal bag and turn to coat; refrigerate for up to 24 hours. , Drain and discard marinade and bay leaves.

Nutrition Facts : Calories 132 calories, Fat 6g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 153mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 16g protein.

PICKLED SHRIMP



Pickled Shrimp image

Yield Serves 8 to 10

Number Of Ingredients 9

1/4 cup crab boil (available at fish markets and specialty foods shops) if desired, tied in cheesecloth
2 1/2 pounds small shrimp, shelled and deveined
3/4 cup distilled white vinegar
5 teaspoons celery seeds
2 teaspoons salt, or to taste
1 cup olive oil
1 large onion, sliced thin
3 bay leaves
crackers as an accompaniment if desired

Steps:

  • In a kettle bring 6 cups water with the crab boil to a boil, simmer the mixture for 5 minutes, and add the shrimp. Boil the shrimp for 5 minutes and drain them. In a small bowl whisk together the vinegar, the celery seeds, the salt, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a deep glass dish arrange half the shrimp in one layer, arrange half the onion slices over them, and top them with the bay leaves. Arrange the remaining shrimp over the onions, sprinkle the remaining onion slices over them, and pour the dressing over the mixture. Let the shrimp marinate, covered and chilled, for 24 hours and serve them skewered on wooden picks or with the crackers.

FLORIDA COAST PICKLED SHRIMP



Florida Coast Pickled Shrimp image

Categories     Bread     Shrimp     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 16

One 3 ounce bag crab boil spices (such as Zatarain's)
4 teaspoons kosher salt
2 lemons, quartered
2 pounds medium shrimp, shelled and deveined if you wish
2 cups vegetable oil
1 cup red-wine vinegar
1/2 cup fresh lime juice
2 tablespoons Creole mustard (see page 93)
2 teaspoons black peppercorns
2 teaspoons fennel seeds
1 teaspoon crushed red-pepper flakes
4 garlic cloves, peeled and crushed
4 bay leaves
2 large sweet onions, thinly sliced
2 large carrots, thinly sliced
2 lemons, thinly sliced

Steps:

  • In a large pot, combine the crab boil, 2 teaspoons of the salt, the lemon quarters, and 8 cups water. Bring the mixture to a boil, and boil for 5 minutes. Add the shrimp, and cook until they are pink and cooked through, about 3 minutes. Drain the shrimp in a colander, and discard the crab boil and lemon.
  • In a small saucepan, whisk together the oil, vinegar, lime juice, Creole mustard, peppercorns, fennel seeds, red-pepper flakes, garlic, bay leaves, and the remaining 2 teaspoons salt. Bring to a boil, then reduce the heat and simmer for 2 minutes. Remove the pan from the heat, stir in the onions and carrots, and cool completely. Place the shrimp in a large nonreactive mixing bowl or container (sealable plastic storage containers work great), and cover with the marinade. Toss with the lemon slices, cover tightly, and refrigerate for at least 8 hours (or for up to 2 days), tossing every 4 or so hours, before serving. To serve the pickled shrimp, use a slotted spoon to transfer the shrimp and goodies (pickled veggies, spices) to a serving bowl, then add just enough liquid to keep everything moist (using the entire bowl of pickling liquid would be too messy).

PACIFIC NORTHWEST PICKLED SHRIMP RECIPE



PACIFIC NORTHWEST PICKLED SHRIMP Recipe image

Provided by á-32773

Number Of Ingredients 14

PICKLING MIXTURE:
8 cups water
1/2 cup chopped celery leaves
1/4 cup mixed pickling spices
1 tablespoon salt
2 pounds uncooked shell-on shrimp (31-40 per pound)
2 large onions, sliced
8 bay leaves
1-1/2 cups olive oil
3/4 cup white wine vinegar
3 tablespoons capers
2-1/2 teaspoons celery seed
1-1/4 teaspoons salt
1/4 teaspoon hot pepper sauce

Steps:

  • 1. In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on. 2. Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours. 3. Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.

BEST PICKLED SHRIMP



Best Pickled Shrimp image

These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.

Provided by NicoleMcmom

Time 8h20m

Yield 8

Number Of Ingredients 13

1 cup apple cider vinegar
½ cup olive oil
¼ cup lemon juice
1 small red onion, thinly sliced
1 medium lemon, thinly sliced
1 medium Fresno chile, thinly sliced
3 cloves garlic, smashed
3 leaf (blank)s bay leaves, crushed
2 tablespoons capers, roughly chopped
1 teaspoon celery seed
1 teaspoon lemon zest
2 tablespoons seafood seasoning (such as Old Bay®)
2 pounds large shrimp - peeled, deveined, and tails left on

Steps:

  • Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
  • Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
  • Serve chilled.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 14.6 g, Fiber 1 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 642.8 mg, Sugar 0.8 g

LOW-COUNTRY PICKLED SHRIMP



Low-Country Pickled Shrimp image

Pre-dinner nibbles should awaken the appetite without filling you up. These pickled shrimp pay tribute to the rich culinary history of the maritime South. They're bright and fresh, with a piquant heat. Serve them in a bowl with some crostini and aioli on the side, and let guests assemble their own perfect bites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 9h

Yield Serves 12

Number Of Ingredients 9

1 bunch scallions, trimmed and thinly sliced (1 cup)
1 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh chile peppers, ribs and seeds removed for less heat, if desired
3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 fresh or dried bay leaves
3 tablespoons sugar
1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined

Steps:

  • Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl.
  • Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving.

SOUTHERN PICKLED SHRIMP



Southern Pickled Shrimp image

Pickled shrimp are not your standard, classic pickle: it's more of a preservation technique, using oil, acid in the form of lemon juice, and tons of flavor from onion, bay leaf, allspice, and celery seed. Everything comes together in this beautiful thing that you can pile on top of crusty bread, chop into salsa, or serve with toothpicks, just like grandma used to.

Provided by Hugh Acheson

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons Old Bay seasoning
1 pound shrimp, peeled and deveined, 16/20 count per pound
1 medium Vidalia onion, thinly sliced
1/4 cup flat-leaf parsley, roughly chopped
2 cloves garlic, minced
12 dry bay leaves, or 6 fresh bay leaves
1/3 cup lemon juice
1 cup olive oil
1/4 teaspoon allspice
1/2 teaspoon crushed chili flakes
1/2 teaspoon celery seeds
1/2 teaspoon sea salt

Steps:

  • Cook the shrimp: Prepare an ice bath and set aside. Bring 2 quarts of water to a boil in a large saucepan. Reduce heat to low and add the Old Bay and shrimp. Cook for about 2-3 minutes, or until the shrimp are pink and just cooked through. Drain, then plunge the shrimp into the ice water to cool. Transfer to a bowl and set aside.
  • Make the pickling mixture: In a mixing bowl, combine the onion, parsley, garlic, bay leaves, lemon juice, olive oil, allspice, chili flakes, celery seed, and salt. Add the shrimp and gently stir to combine them with the pickling mixture.
  • Finish the pickled shrimp: In a glass jar with a tight-fitting lid (Mason or Weck), arrange the shrimp, onions, and pickling mixture in layers. Seal with lid and let sit in the fridge for at least 3 hours before serving. The shrimp will keep in the fridge for 4-6 days.

PICKLED SHRIMP (PAULA DEEN)



Pickled Shrimp (Paula Deen) image

After watching Paula make this on tv we decided to give it a try. The layers are beautiful in the glass jar. I think this would make a nice gift or an easy make ahead appetizer or snack.

Provided by HeathersKitchen

Categories     Lunch/Snacks

Time P1DT12h30m

Yield 10 serving(s)

Number Of Ingredients 9

7 1/2 cups water
2 1/2 lbs unpeeled fresh shrimp
3 medium onions, sliced
fresh ground pepper
whole peppercorn
4 bay leaves
2 whole garlic cloves, peeled
1 cup cider vinegar
1 tablespoon lemon juice

Steps:

  • Bring the water to a boil in a large saucepan.
  • Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
  • Drain well and rinse in cold water to prevent further cooking.
  • Peel and devein shrimp, leaving tails on.
  • In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
  • Keep layering until jar is about 2/3 full.
  • Pour vinegar and lemon juice over layers until jar is almost full.
  • Leave space at the top so you can gently shake jar to remixs ingredients.
  • Seal jar tightly and chill for a few days up to 2 weeks.
  • Turn jar upside down to remix every other day or so.
  • Serve chilled as an appetizer.

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Top Asked Questions

How to cook pickled shrimp?
Pickled Shrimp is a simple shrimp recipe that you can serve as an appetizer or as a main course. Use a large sealable container. In a medium saucepan, bring the sugar, vinegar, and oil to a boil. Remove from heat and allow to cool.
How do you cook shrimp in Old Bay sauce?
Cook the shrimp: Prepare an ice bath and set aside. Bring 2 quarts of water to a boil in a large saucepan. Reduce heat to low and add the Old Bay and shrimp. Cook for about 2–3 minutes, or until the shrimp are pink and just cooked through. Drain, then plunge the shrimp into the ice water to cool. Transfer to a bowl and set aside.
What is Oregon pink shrimp?
Highly regarded for their affordability, versatility, and above all clean, sweet flavor, these shrimp are MSC certified and sustainably harvested from April through October each year. Of the many shrimp species found off the Oregon Coast, Oregon pink shrimp are the only one found in quantities large enough to be commercially fished.
How to cook shrimp with onions and garlic?
In a large sealable container, layer half the shrimp and cover with half the onions. Sprinkle all over with salt, pepper, garlic powder, pickling spice, and a few dashes of Worcestershire sauce. Step 3. Repeat layering and then pour the vinegar mixture over the shrimp and cover tightly with a lid. Step 4.

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