PICKLED SHRIMP
This wonderful recipe for pickled shrimp can be found in " Frank Stitt's Southern Table" cookbook, which is filled with delicious dishes. This makes a surprising and tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve with toothpicks.
PICKLED SHRIMP
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
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
PICKLED SHRIMP
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
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
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.
PACIFIC NORTHWEST PICKLED SHRIMP
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
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.
SIZZLED CITRUS SHRIMP
Serve this as a main dish or present as an appetizer. From the Spring 2004 edition of Eating Well Magazine, who says, "This Spanish-inspired saute is a lesson in simplicity!" Very simple shrimp dish. Hope you enjoy it!
Provided by Bev I Am
Categories Spanish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl.
- Add shrimp and toss to coat.
- Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
- Drain well, reserving marinade.
- Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
- Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
- Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
- Return the shrimp and any accumulated juices to the pan; heat through.
- Season with salt, sprinkle with parsley and serve immediately.
- About 4 servings- 3/4 cup each.
Nutrition Facts : Calories 166.4, Fat 5.4, SaturatedFat 0.8, Cholesterol 172.8, Sodium 315.8, Carbohydrate 3.2, Fiber 0.2, Sugar 0.4, Protein 23.4
LOW-COUNTRY PICKLED SHRIMP
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
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.
PICKLED SHRIMP WITH BASIL
Red wine vinegar plus the freshness of citrus and basil perk up pickled shrimp with hardly any prep. Serve over greens if you'd like a salad. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first 5 ingredients. Add shrimp, lemon, lime, onion, sliced basil and capers; toss gently to coat. Refrigerate, covered, up to 8 hours, stirring occasionally., Just before serving, stir minced basil, salt and pepper into shrimp mixture. Serve with a slotted spoon.
Nutrition Facts : Calories 64 calories, Fat 2g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 111mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
PICKLED SHRIMP
Yield Serves 8 to 10
Number Of Ingredients 9
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.
BEST PICKLED SHRIMP
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
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
More about "pickled citrus shrimp recipes"
SPICY CITRUS PICKLED SHRIMP - SALT AND WIND
From saltandwind.com
Cuisine AmericanEstimated Reading Time 5 minsCategory Appetizer, Brunch, SnackTotal Time 2 hrs 15 mins
CITRUS PICKLED SHRIMP | KIMBROUGH DANIELS
From kimbroughdaniels.com
Servings 10Estimated Reading Time 2 mins
PAN-SEARED CITRUS SHRIMP RECIPE - FOODIECRUSH
From foodiecrush.com
SPICY CITRUS PICKLED SHRIMP RECIPE — SALT & WIND TRAVEL
From saltandwind.com
Cuisine AmericanCategory Appetizer, Brunch, SnackServings 8Total Time 2 hrs 15 mins
PICKLED SHRIMP RECIPE: UNIQUE AND FLAVORFUL PARTY DISH
From healthyrecipes101.com
PICKLED SHRIMP WITH GINGER AND LEMONGRASS RECIPE | BON APPéTIT
From bonappetit.com
PICKLED CITRUS SHRIMP - EAT ALABAMA SEAFOOD
From eatalabamaseafood.com
PICKLED CITRUS SHRIMP – RECIPES NETWORK
From recipenet.org
HOW TO MAKE PICKLED SHRIMP - BEST RECIPE | CHARLESTON MAGAZINE
From charlestonmag.com
ZESTY CITRUS PICKLED SHRIMP – O’CONNELL FAMILY WINES
From oconnellfamilywines.com
JUBILEE'S PICKLED SHRIMP — COOKS WITHOUT BORDERS
From cookswithoutborders.com
CITRUS-PICKLED SHRIMP WITH FENNEL AND POTATOES RECIPE - COOKING …
From cookinglight.com
PICKLED SHRIMP RECIPE - THE SPRUCE EATS
From thespruceeats.com
SOUTHERN-STYLE PICKLED SHRIMP | WORTH HER SALT
From worthhersalt.com
CITRUS PICKLED SHRIMP — Y DELICACIES
From ydelicacies.com
FLORIDA CITRUS PICKLED SHRIMP | FLORIDA ORANGE JUICE
From floridacitrus.ca
SHRIMP MARINATED IN LEMON AND OLIVE OIL RECIPE - FOOD & WINE
From foodandwine.com
EASY PICKLED SHRIMP - A TANGY, BRIGHT, EASY MEAL PERFECT FOR SUMMER!
From joeats.net
PICKLED SHRIMP | RICARDO
From ricardocuisine.com
PICKLED CITRUS SHRIMP - GLUTEN FREE RECIPES
From fooddiez.com
PICKLED SHRIMP: THE BRIGHT AND EASY SEAFOOD DINNER TO MAKE …
From cookist.com
PICKLED SHRIMP - SIMPLE SHRIMP RECIPE | SOUTHERN FOOD AND FUN
From southernfoodandfun.com
LOUISIANA PICKLED SHRIMP IN A JAR - SOUTHERN DISCOURSE
From southerndiscourse.com
EASY LOWCOUNTRY QUICK PICKLED SHRIMP RECIPE & VIDEO - EAT …
From eatsimplefood.com
EASY SOUTHERN PICKLED SHRIMP - MY FORKING LIFE
From myforkinglife.com
PICKLED CITRUS SHRIMP RECIPE – THE GROVES
From halegroves.com
PICKLED SHRIMP - GREAT PARTY RECIPE FROM LANA’S COOKING
From lanascooking.com
HOW TO MAKE PICKLED SHRIMP - BEST RECIPE | CHARLESTON MAGAZINE
From charlestonmag.com
CHILLED PICKLED SHRIMP RECIPE | MYRECIPES
From myrecipes.com
PICKLED SHRIMP COCKTAIL RECIPE OLD FASHION
From tinyvintagekitchen.com
PICKLED SHRIMP RECIPE | BON APPéTIT
From bonappetit.com
PICKLED SHRIMP – THE CHEF MIMI BLOG
From chefmimiblog.com
FLORIDA CITRUS PICKLED SHRIMP | FLORIDA ORANGE JUICE
From floridacitrus.org
CITRUS PICKLED TURMERIC | FRIDGE PICKLED IN JUST ONE WEEK!
From thymeandjoy.com
SPICY PICKLED SHRIMP - FOOD CHANNEL
From foodchannel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love