LOUISIANA PICKLED SHRIMP
A long standing classic appetizer, these plump Gulf shrimp are marinated in a simple bright, lemony brine and are delicious served on baguettes, by themselves or as part of a meal tossed in a salad or buttery pasta!
Provided by Stacey | SouthernDiscourse.com
Categories Appetizer
Number Of Ingredients 14
Steps:
- Thinly slice 1 lemon. Zest and juice the other. Thinly slice the onion. Set aside.
- In a large measuring cup, whisk together oil, vinegar, lemon juice and zest, Creole seasoning, salt, garlic, sugar, mustard seeds, pepper flakes and a splash of Worcestershire sauce to create the pickling marinade.
- In 2 large wide mouth canning jars, layer onion slices, lemon slices, shrimp and bay leaves. Pour marinade over the layers, being careful to divide it equally between both jars. Put lids on and seal tightly. Turn jars over several times to evenly distribute marinade and mix ingredients. Do not shake. Put in fridge overnight. Turn jars over at least 2-3 more times as they marinate and before serving.
PICKLED SHRIMP
Nothing says southern cuisine like pickled shrimp in a jar. This pickled shrimp recipe is one of those party dishes that has everyone rushing into the kitchen to see how you made it.
Provided by Michael Groover
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Boil water, add 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 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 a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients. Seal jar tightly and chill for a few days up to two weeks. Turn jar upside down to remix every other day or so. Serve chilled as an appetizer.
- * Note: for larger shrimp you may need a larger jar and adjust ingredients accordingly.
- Watch Paula make it here:
BOBBY'S PICKLED SHRIMP IN A JAR
Provided by Jamie Deen
Time 15m
Yield 6-8
Number Of Ingredients 21
Steps:
- For the cooking liquid, in a large pot, combine all the cooking liquid ingredients; bring to a boil. Reduce the heat and simmer for 20-30 minutes. Strain, discarding the solids. Let the liquid cool in the pot.
- For the shrimp, add the shrimp to the cooled cooking liquid. Heat over medium-high heat for 8 minutes. When ready drain, reserving the liquid.
- In a large bowl, whisk together the cider vinegar, lemon juice, sugar, salt, and dill weeds. Add the shrimp and let stand for 15 minutes.
- In each of six 8-ounce jars, layer the shrimp and onion slices; add 2 peppercorns, 1 bay leaf, 1 garlic clove, and 1 whole clove to each jar. Divide the vinegar mixture among the jars. Top off each jar with the reserved cooking liquid. Screw the lids on tightly and store in the refrigerator for up to 3 days. Discard bay leaves.
PICKLED SHRIMP IN A JAR
These tangy and sweet little shrimp need to pickle for a few days. Served with a cold beer, they make a great snack while you heat up the grill. From the Deen Brother's Y'all Come Eat cookbook.
Provided by Crafty Lady 13
Categories < 4 Hours
Time 1h5m
Yield 6 8-ounce jars
Number Of Ingredients 21
Steps:
- For the cooking liquid, in a large pot combine all the cooking liquid ingredients; bring to a boil. Reduce the heat and simmer for 15 minutes. Strain, discarding the solids. Let the liquid cool in the pot.
- For the shrimp, add the shrimp to the cooled cooking liquid. Heat over medium-high heat for 8 minutes (it is OK if it does not come to a simmer or a boil). Turn off the heat, cover, and let the shrimp sit in the cooking liquid for 2 to 3 minutes more or until opaque. Drain, reserving the liquid.
- In a large bowl, whisk together the cider vinegar, lemon juice, sugar, salt, and dill seeds. Add the shrimp and let stand for 15 minutes.
- In each of six 8-ounce jars, layer the shrimp and onion slices; add 2 peppercorns, 1 bay leaf, 1 garlic clove, and 1 whole clove to each jar. Divide the vinegar mixture among the jars. Top off each jar with the reserved cooking liquid. Screw the lids on tightly and store in the refrigerator for up to 3 days. Discard bay leaves.
Nutrition Facts : Calories 206.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 230.4, Sodium 1413.3, Carbohydrate 11.5, Fiber 1.3, Sugar 4.9, Protein 31.7
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
Provided by Gabrielle Hamilton
Categories Garlic Appetizer Christmas Low Fat Low Cal Dinner Vinegar Lemon Seafood Shrimp Christmas Eve Boil Paprika Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For pickling mixture:
- Stir rice vinegar, olive oil, lemon juice, lemon slices, onion slices, garlic cloves, bay leaves, celery seeds, mustard seeds, coarse kosher salt, and black pepper in large bowl until salt dissolves. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For boiling mixture:
- Place 8 cups water in large pot. Add coarse salt, bay leaves, thyme sprigs, garlic, paprika, mustard seeds, allspice, celery seeds, cardamom pods, and cinnamon stick. Bring to boil over high heat. Boil 5 minutes. Add shrimp; stir to separate. Boil just until shells turn pink, about 2 minutes. Using large skimmer, transfer shrimp to colander to drain.
- Line rimmed baking sheet with layer of ice cubes. Scatter shrimp on ice to cool quickly, about 5 minutes. Peel and devein shrimp, leaving tails intact. Add peeled shrimp to pickling mixture; stir to blend. Cover and refrigerate at least 3 hours and up to 6 hours.
- Using slotted spoon, lift shrimp from pickling mixture. Arrange on platter. Serve with crusty bread.
- What to drink:
- A special meal like this deserves a bubbly beginning. With the shrimp, pour a crisp Champagne. We like the Franck Bonville NV Brut Sélection (France, $30), which is fruity with citrus and mineral notes.
ASIAN-STYLE PICKLED SHRIMP
Categories Appetizer Shrimp Summer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
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.
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.
PICKLED SHRIMP
An all-time favorite tailgate and appetizer recipe, that can be made a day ahead. These disappear faster than free money! They can also be arranged in individual stemmed glasses and served as a first course. Cooking time includes 5 1/2 hours chilling time.
Provided by BeachGirl
Categories Weeknight
Time 6h15m
Yield 1 large bowl, 12 serving(s)
Number Of Ingredients 12
Steps:
- Tie celery leaves and pickling spices in cheesecloth or white cloth bag, making a spice bag that can be removed as needed.
- Place spice bag in boiling water and simmer for 10-15 minutes.
- Add peeled shrimp (butterflied if desired) and cook about 3-5 minutes until shrimp just turn pink.
- Drain well.
- Discard spice bag.
- This can be done 1 day in advance.
- In large bowl, place sliced alternating layers of shrimp and onions, ending with shrimp.
- Top with bay leaves.
- Combine oil, vinegar, capers, celery seed, salt, and hot sauce.
- Pour over shrimp.
- Cover and chill 6 hours or overnight.
- With slotted spoon, remove shrimp and onions from marinate and place in serving bowl.
- Provide toothpicks for 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.
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.
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