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
Yield about 1-1/2 dozen.
Number Of Ingredients 14
- 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.
- 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.
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
- 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
- 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.
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
Number Of Ingredients 13
- 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
- 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.
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
Number Of Ingredients 9
- 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
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
Yield about 2-1/2 dozen.
Number Of Ingredients 14
- 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.
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
Yield Serves 12
Number Of Ingredients 9
- 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
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
Yield 6 servings
Number Of Ingredients 12
- 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)
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
Yield 10 serving(s)
Number Of Ingredients 9
- 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.
Around the Gulf and other coastal regions of the United States, African-Americans revel in shrimp. In this recipe, the shrimp are spiced twice, once while cooking and a second time in an overnight marinade. Can be prepared in 45 minutes or less but requires additional unattended time.
Provided by Jessica B. Harris
Yield Serves 6
Number Of Ingredients 10
- In a large saucepan of boiling water cook shrimp with salt and crab-boil spices until just cooked through, 1 to 2 minutes. Drain shrimp and transfer to a large bowl.
- In a small bowl, whisk together vinegar, oil, pickling spices and salt and pepper to taste and add to shrimp. Add remaining ingredients and combine mixture well. Chill shrimp, covered, overnight.
- Serve pickled shrimp slightly chilled.
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