Friday, June 16, 2017

Pickled Shrimp

I spend a lot of my work time in the south these days, which has enhanced my appreciation of southern food.   I think I really got interested in it when I read the Lee brothers epic cookbook Southern Cuisine, and now wherever my business travel takes me, I am always wandering around bookstores looking at local cookbooks to add to my collection.    It was courtesy of the aforementioned Brothers Lee that I first heard of pickled shrimp, and I had it bookmarked in my brain to try for a while now.   The other day a recipe from Cook's Country popped up in my feed that I was inspired to try out, with my own adaptations.   I like my food a bit spicier than they do!


I liked the taste of the coriander seeds they suggested.   I didn't have any lemons or dill so I skipped it, and I reduced the oil and used a heavier hand with the hot pepper flakes.   Here's how I made it:

Pickled Shrimp

2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
Salt
8 cups Ice
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, smashed and peeled
3 bay leaves
1 teaspoon allspice berries
1 teaspoon coriander seeds
1 T red pepper flakes
1/4 cup extra-virgin olive oil
2 T capers
2 tablespoons Dijon mustard
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 cup thinly sliced red onion



Combine 4 cups cold water, shrimp, and 2 teaspoons salt in Dutch oven. Set pot over medium-high heat and cook, stirring occasionally, until water registers 170 degrees and shrimp are just beginning to turn pink, 5 to 7 minutes. Remove from heat, cover, and let sit until shrimp are completely pink and firm, 5 to 7 minutes. Stir ice into pot and let shrimp cool completely, about 5 minutes. Drain shrimp in colander. Combine vinegar, sugar, garlic, bay leaves, allspice, coriander seeds, and pepper flakes in large bowl and microwave until hot, about 2 minutes. Stir to dissolve sugar. Let cool completely. Whisk in oil, capers, mustard,  hot sauce, Worcestershire, and 1 teaspoon salt until combined. Stir onion, and shrimp into vinegar mixture until thoroughly combined. Push to submerge shrimp in marinade, then place small plate on top to keep submerged. Cover and refrigerate, stirring occasionally, for at least 3 hours or up to 48 hours. To serve, remove shrimp from marinade using slotted spoon.

I really loved how this came out!  We ate it for supper with garlic bread, but it would make a great party appetizer/

1 comment:

xaviour said...

I don't why I am yet to warm up to shrimp.
But yours looks cool