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Pickled Shrimp

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"Pickled" is something of a misnomer, the Shrimp only have a pickled flavor, but they will keep in the fridge for at least a week, and they taste very, very good. Don't worry about all those red pepper flakes; these are spicy, but aren't nearly as hot as they sound.



Ingredients Needed For Pickled Shrimp
* 2 1/2 lbs large Shrimp or jumbo Shrimp, peeled and deveined
* 3 quarts water
* 3 tablespoons kosher salt
* 2 lemons, juice and zest of
* 1 tablespoon whole black peppercorns
* 8-10 sprigs fresh thyme
* 1-2 teaspoon crushed red pepper flakes, to taste

Marinade

* 1 cup cider vinegar
* 1 cup water
* 1 tablespoon whole coriander seeds
* 1-2 teaspoon whole mustard seeds
* 3 bay leaves
* 5-6 cloves garlic
* 1/4 cup Sugar
* 1 tablespoon kosher salt
* 1 1/2 teaspoons crushed red pepper flakes, to taste
* 2 lemons, juice and zest of
* 1 tablespoon chopped fresh thyme leaves



Directions To Prepare Pickled Shrimp
* Bring water, salt, lemon zest and juice (throw in juiced lemons as well), peppercorns, and pepper flakes to a full rolling boil over high heat, and allow to boil for 5 minutes.
* Do not add Shrimp yet!
* While water is heating, combine all marinade ingredients in a small saucepan, bring to a boil, reduce heat, and simmer for at least 15 minutes for flavor to develop.
* Add the Shrimp to the Shrimp boil, and poach for about 3-4 minutes or until Shrimp are bright pink and just barely firm.
* Drain Shrimp, and place in a small heatproof bowl.
* Bring marinade ingredients back to a boil if not still simmering, and pour over Shrimp, tossing well to coat, allow to cool to room temperature, then refrigerate at least a day, turning and tossing a couple times, before eating.
* Can be kept refrigerated for up to 2 weeks.
* Serve on lettuce lined plates as an appetizer or with toothpicks as a buffet item or as finger food at a party.




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Wednesday, June 28, 2017, 12:25 pm


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