Southern Pickled Shrimp Food

PICKLED SHRIMP

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.

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.

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

PICKLED SHRIMP

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:

PICKLED SHRIMP

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

Steps:

• Whisk together the dressing ingredients until well blended and thick; set aside.
• In a quart sized lidded jar with a tight fitting lid, add half of the shrimp.
• Top with a layer of half of the lemon, onion, bell peppers, jalapenos, garlic and bay leaves. Repeat the layers.
• Whisk the dressing again and pour over the shrimp, cover tightly and refrigerate at least 24 hours, and up to 2 days, periodically turning the jar over, but not shaking it.
• When ready to serve, pour into a serving dish, discarding the bay leaves.
• Serve with party picks, and a side of quality, sturdy crackers, crostini, or tortilla chips.

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 RECIPE

Steps:

• Gather the ingredients.
• Zest and juice 1 of the lemons. Slice the second lemon thinly and set it aside.
• In a bowl, combine zest and juice of the lemon with the vinegar, oil, 1 teaspoon of the kosher salt, pepper, dry mustard, crushed mustard seeds, red pepper flakes, and garlic. Set aside.
• Bring a saucepan of water with 1 teaspoon of kosher salt to a boil over medium-high heat. Add the shrimp to the boiling water and cook for about 1 1/2 to 2 minutes, or just until the shrimp are pink and opaque. Overcooked shrimp will be tough and rubbery, so watch closely. Drain the shrimp in a colander and run cold water over them to halt the cooking process.
• Add the drained and cooled shrimp to the seasoned vinegar and oil mixture along with the red onion and lemon slices. Taste the brine and add salt, as needed. Refrigerate the shrimp for at least 6 hours or overnight.
• Just before serving, stir in the dill and parsley. Arrange the shrimp on appetizer plates with a dip or spreads on the side.

PICKLED SHRIMP

Steps:

• In a large pot, bring 6 cups water and Old Bay seasoning to a boil. Add shrimp and cook for about 2 minutes, until shrimp are pink. Remove shrimp and place in a bowl with ice water to cool. Drain shrimp when chilled.
• Add celery seed and coriander seed to a zip top bag and crush with a heavy object - I use a rolling pin. Place in a medium size bowl.
• Add olive oil, lemon juice, vinegar, parsley, red pepper, salt, garlic and bay leaves. Stir, mixing well.
• In a glass jar or serving bowl, layer onions, shrimp and lemons. Pour pickling brine over layers. Cover with plastic wrap and chill in refrigerator overnight until ready to serve.

PICKLED SHRIMP APPETIZER

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.

BEST PICKLED SHRIMP

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.

PICKLED SHRIMP

Steps:

• Bring the water to a boil. Add the shrimp, and cook for approximately 3-4 minutes ( or until shrimp turn pink and are cooked through ).
• Drain the water from the shrimp and rinse the shrimp with cold water.
• In a large bowl, mix the remaining ingredients to make the marinade. Add the shrimp and toss to coat.
• Add the marinating shrimp to a large, glass jar ( or several jars, depending on the size of your jars ), cover, and chill for at least three hours to let the flavors meld.
• Serve with toothpicks or let people grab the shrimp by the tail. Refrigerated pickled shrimp will last in the fridge for up to a week.

LOUISIANA PICKLED SHRIMP

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.

SPICY PICKLED SHRIMP

Steps:

• Peel shrimp; devein, if desired.
• Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water.
• Layer shrimp and onions in a large bowl. Wisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.