Marinated Shrimp With Pickled Watermelon Rind Recipes

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BEST PICKLED SHRIMP



Best Pickled Shrimp image

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

1 cup apple cider vinegar
½ cup olive oil
¼ cup lemon juice
1 small red onion, thinly sliced
1 medium lemon, thinly sliced
1 medium Fresno chile, thinly sliced
3 cloves garlic, smashed
3 leaf (blank)s bay leaves, crushed
2 tablespoons capers, roughly chopped
1 teaspoon celery seed
1 teaspoon lemon zest
2 tablespoons seafood seasoning (such as Old Bay®)
2 pounds large shrimp - peeled, deveined, and tails left on

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

PICKLED WATERMELON RINDS



Pickled Watermelon Rinds image

My mother never threw anything away and when it came to summer, watermelons were no exception. Seeds went in the ground for growing and the rinds were pickled!

Provided by Nancy Hansen Puig

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 9h45m

Yield 24

Number Of Ingredients 9

3 quarts water
¾ cup salt
4 quarts watermelon rind, white part only, cut into 1-inch cubes
2 tablespoons whole cloves
½ teaspoon mustard seed
10 (3 inch) cinnamon sticks, broken into pieces
1 quart apple cider vinegar
2 cups white sugar
4 drops green food coloring

Steps:

  • In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
  • Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
  • Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
  • Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar's rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.

Nutrition Facts : Calories 104.6 calories, Carbohydrate 26 g, Cholesterol 0 mg, Fat 0.5 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 2934.5 mg, Sugar 16.7 g

MARINATED SHRIMP WITH PICKLED WATERMELON RIND



Marinated Shrimp with Pickled Watermelon Rind image

Categories     Shellfish     Marinate     Quick & Easy     Low Cal     Vinegar     Watermelon     Shrimp     Summer     Chill     Coriander     Gourmet

Yield Serves 4

Number Of Ingredients 8

a 10-ounce jar pickled watermelon rind (1/2 cup rind and 1/2 cup pickling liquid)
3 tablespoons cider vinegar
1 teaspoon coriander seeds, crushed
1 teaspoon mixed peppercorns, crushed
1/2 large sweet onion, such as Vidalia, Walla Walla, or Maui, sliced thin
1 1/4 pounds large shrimp (about 26) shelled (leaving tails intact) and deveined if desired
1/2 lemon
2 teaspoons salt

Steps:

  • In a sieve set over a bowl drain pickled watermelon, reserving liquid and rind. Cut into 1/4-inch-thick slices and toss in a large bowl with reserved liquid, vinegar, coriander seeds, peppercorns, and onion.
  • In a large saucepan of boiling water cook shrimp with lemon and salt until just cooked through, about 3 minutes. Drain shrimp in a colander and toss with rind and marinade. Season mixture with salt and chill, covered, at least 2 hours and up to 8 hours, tossing occasionally.

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