Pickled Shrimp
""Pickled" is something of a misnomer, the shrimp only have a pickled flavor, but they will keep in the fridge for at least a week, and they taste very, very good. Don't worry about all those red pepper flakes; these are spicy, but aren't nearly as hot as they sound."
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 2 1⁄2 lbs large shrimp or 2 1/2 lbs jumbo shrimp, peeled and deveined
- 3 quarts water
- 3 tablespoons kosher salt
- 2 lemons, juice and zest of
- 1 tablespoon whole black peppercorn
- 8 -10 sprigs fresh thyme
- 1 -2 teaspoon crushed red pepper flakes, to taste
-
Marinade
- 1 cup cider vinegar
- 1 cup water
- 1 tablespoon whole coriander seed
- 1 -2 teaspoon whole mustard seeds
- 3 bay leaves
- 5 -6 cloves garlic
- 1⁄4 cup sugar
- 1 tablespoon kosher salt
- 1 1⁄2 teaspoons crushed red pepper flakes, to taste
- 2 lemons, juice and zest of
- 1 tablespoon chopped fresh thyme leave
directions
- Bring water, salt, lemon zest and juice (throw in juiced lemons as well), peppercorns, and pepper flakes to a full rolling boil over high heat, and allow to boil for 5 minutes.
- Do not add shrimp yet!
- While water is heating, combine all marinade ingredients in a small saucepan, bring to a boil, reduce heat, and simmer for at least 15 minutes for flavor to develop.
- Add the shrimp to the shrimp boil, and poach for about 3-4 minutes or until shrimp are bright pink and just barely firm.
- Drain shrimp, and place in a small heatproof bowl.
- Bring marinade ingredients back to a boil if not still simmering, and pour over shrimp, tossing well to coat, allow to cool to room temperature, then refrigerate at least a day, turning and tossing a couple times, before eating.
- Can be kept refrigerated for up to 2 weeks.
- Serve on lettuce lined plates as an appetizer or with toothpicks as a buffet item or as finger food at a party.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
