Pickled Shrimp Recipe

Krazy Kitchen Forum Recipes Appetizer Recipes Pickled Shrimp Recipe

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    Peggy Filippone
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    Pickled Shrimp Recipe
    Recipe Source: New England Open-House Cookbook: 300 Recipes Inspired by the Bounty of New England by Sarah Leah Chase (Workman Publishing

    1/2 cup freshly squeezed lemon juice
    3 Tablespoons white wine vinegar
    1-1/2 Tablespoons Dijon mustard
    3 cloves garlic, peeled and minced
    1-1/2 teaspoons sea salt
    3/4 cup extra-virgin olive oil
    4-ounce jar diced pimento
    1/2 cup pitted black olives, such as Kalamata, coarsely chopped
    1 small red onion, thinly sliced
    1 large lemon, thinly sliced, then cut in half
    1 small bunch fresh dill, cilantro, parsley or mint, minced (1/2 to 2/3 cup)
    2 Tablespoons Old Bay or other shrimp boil seasoning
    4 pounds (16 to 20 count) shrimp, peeled and deveined

    In a large bowl, whisk together the lemon juice, wine vinegar, mustard, garlic and salt. Slowly whisk in the olive oil. Stir in the pimento, olives, onion, lemon slices and dill or other herbs. Set the pickling marinade aside.

    Fill a large pot with water, then add the shrimp boil seasoning. Let come to a boil over high heat. Add the shrimp; cook until just cooked through the centers, 2 to 4 minutes. Drain the shrimp in a colander. Immediately toss the hot shrimp in the pickling marinade. Let cool to room temperature, stirring occasionally.

    Store the shrimp in the refrigerator, covered, for 2 to 3 days (and no longer than 5 days), stirring occasionally. Serve chilled.

    Yield: 10 to 12 servings as a starter, 6 to 8 as a main dish

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