Ashleys Pickled Shrimp Recipes
BEST PICKLED SHRIMP
These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.
Provided by NicoleMcmom
Time 8h20m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 14.6 g, Fiber 1 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 642.8 mg, Sugar 0.8 g
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.
ASHLEY'S PICKLED SHRIMP
Who would have thought you could improve upon a good old-fashioned New Orleans shrimp boil? A former Bayona sous chef, Ashley Hykes, showed me it was possible. Serve these shrimp bathing in their colorful marinade in a pretty bowl, along with other appetizers, for a party, or serve them for lunch with deviled eggs, a big green salad, and some bread or croutons for soaking up the pleasingly tart juice perfumed with citrus and vinegar.
Yield makes 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place a large pot containing about 1 gallon water over high heat. Squeeze the lemon quarters into the water, then drop them in. Add all the spices and seasonings and bring to a boil. Reduce the heat and simmer for about 5 minutes, then add the shrimp and return to the boil. Cook for 3-4 minutes, until the shrimp are cooked (they'll become opaque and the tails will turn bright pink). Drain the pot well and transfer the still-warm shrimp to the bowl of marinade. Marinate the shrimp for at least 15 minutes or store them, covered, in the refrigerator up to one day before serving.
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