Ashleys Pickled Shrimp Food

PICKLED SHRIMP

Steps:

• 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.
• 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. Repeat layer, then pour the vinegar mixture over the shrimp and cover tightly with lid. Place in refrigerator.
• Marinate for at least 24 hours, turning the container upside down occasionally.
• Remove shrimp from marinade and serve on a large platter lined with lettuce

ASHLEY'S PICKLED SHRIMP

Steps:

• Place a large pot containing about 1 gallon water over high heat. Squeeze the lemon quarters into the water, then drop them in. Add all the spices and seasonings and bring to a boil. Reduce the heat and simmer for about 5 minutes, then add the shrimp and return to the boil. Cook for 3-4 minutes, until the shrimp are cooked (they'll become opaque and the tails will turn bright pink). Drain the pot well and transfer the still-warm shrimp to the bowl of marinade. Marinate the shrimp for at least 15 minutes or store them, covered, in the refrigerator up to one day before serving.

ASIAN-STYLE PICKLED SHRIMP

Steps:

• Place first 6 ingredients in medium pot. Add shrimp. Cover; bring to boil. Uncover and boil until shrimp are just cooked through, about 2 minutes. Remove from heat. Stir in 1/2 cup chopped cilantro, green onions, pickled ginger, and ginger brine. Cool 1 hour. Chill uncovered until cold, then cover and chill at least 4 hours and up to 1 day.
• Using slotted spoon, transfer shrimp to medium bowl. Sprinkle with remaining 2 tablespoons cilantro.
• *Available at Asian markets, specialty foods stores and some supermarkets.

PICKLED SHRIMP

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:

• 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.

SOUTHERN PICKLED SHRIMP

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.