PICKLED SHRIMP
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
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
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
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.
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
PICKLED SHRIMP
Pickled Shrimp is a simple shrimp recipe that you can serve as an appetizer or as a main course.
Provided by Lucy Brewer
Categories Appetizers
Time P1DT20m
Number Of Ingredients 10
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
Nutrition Facts : ServingSize 10 appetizer servings, Calories 255 kcal, Carbohydrate 16 g, Protein 19 g, SaturatedFat 1 g, Cholesterol 228 mg, Sodium 709 mg, Fiber 1 g, Sugar 11 g
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
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.
PICKLED SHRIMP APPETIZER
I cannot wait to try this out in the summer! The prep time says 8 hours - 2 days. I'm not sure to go long or short, the first time out. It's seems like a nice spicy summer dish that could be presented ANY way one could think of e.g. on skewers, with a meat dish. I think it's a Cooking Light recipe, it sure reads like one.
Provided by peskyleo
Categories Peppers
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 1/2 tsp oil in a large nonstick skillet over medium high heat. Add half of the shrimp; saute 3 minutes or until done. Place shrimp in a large bowl.
- Repeat procedure with remaining oil and shrimp.
- Combine bell pepper, cider vinegar, jalapenos, sugar, ground cumin, salt, red pepper flakes and bay leaves into a medium saucepan over medium-high heat and bring to a boil.
- Cover and reduce heat and simmer 8 minutes until tender.
- Pour pepper mixture over shrimp, add cilantro and stir to combine.
- Cover and chill 8hours - 2 days before serving.
- Remove bay leaves. Serve.
Nutrition Facts : Calories 122, Fat 3.3, SaturatedFat 0.5, Cholesterol 129.4, Sodium 345.9, Carbohydrate 3.9, Fiber 0.5, Sugar 2.5, Protein 17.6
QUICK-PICKLED SHRIMP
Provided by Bon Appétit Test Kitchen
Categories Onion Appetizer Quick & Easy Lunch Vinegar Shrimp Fennel Chile Pepper Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
- Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
- Serve shrimp with toast and mayonnaise, if using.
- DO AHEAD: Pickled shrimp can be made 2 days ahead. Cover and chill.
EASY PICKLED SHRIMP
Poaching the shrimp with Old Bay seasoning before pickling with cider vinegar, lemon juice, and aromatics is the key to this flavorful appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5h30m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- In a medium pot, bring 2 quarts water, Old Bay, bay leaf, and 1 tablespoon salt to a boil. Reduce heat; simmer 10 minutes. Add shrimp and cook until just pink and opaque, 30 seconds; drain.
- Stir together shrimp and remaining ingredients in a bowl. Transfer mixture to a container. Cover tightly; shake to distribute. Chill at least 5 hours and up to 2 days 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
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 12
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.
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PICKLED SHRIMP RECIPE - HOW TO MAKE PICKLED SHRIMP
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5/5 (4)Total Time 30 minsCategory AppetizerCalories 382 per serving
- Bring a couple quarts of water to a boil and boil the pearl onions for 3 minutes. Remove the onions but keep the water. Rinse the onion under cold water so you can handle them, then slice off the root end. Use your fingers to pop a cleaned onion out, leaving the peel in your hand. Compost the peels. Set the onions aside.
- Add the Old Bay to the onion water and bring it back to a boil. Add the peeled shrimp and turn off the heat. Pull the shrimp out after a couple minutes, when they are just cooked through.
- Divide the onions, sliced jalapenos and shrimp between three pint jars. Mix together the capers, a little of their brine, the thyme, mustard seeds, lemon juice and olive oil. Pour this evenly into the jars. Add a few spoonfulls of the cooking water.
- The shrimp need to be completely submerged, so top up with some vinegar if you need to. Hand-seal the jars and keep in the refrigerator. They will last a week or two, and can be eaten 24 hours after they're made.
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