Pickled Shrimp And Vegetables Recipes

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PICKLED SHRIMP



Pickled Shrimp image

If you didn't grow up in a coastal town in the South, you might never have eaten pickled shrimp with your Thanksgiving dinner. But since you can use frozen shrimp in this recipe, it might be time to try. Briny and a bit spicy, this pickled shrimp is full of flavor. You can make this dish the day before the feast for a faint pickle taste or leave them in the refrigerator for a week before, which means you'll bring something with huge personality to the table. Either way, this might become a tradition for your family. Good for a week.

Provided by Shauna James Ahern

Categories     Appetizers and Snacks     Seafood     Shrimp

Time P1DT40m

Yield 4

Number Of Ingredients 9

1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons kosher salt, divided
3 large lemons, zested and juiced
¼ cup finely chopped flat-leaf parsley
2 tablespoons pickling spice
2 cloves garlic, finely chopped
½ teaspoon red pepper flakes
1 cup extra-virgin olive oil
3 large shallots, thinly sliced lengthwise

Steps:

  • Fill a large bowl with ice-cold water.
  • Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
  • Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
  • Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

Nutrition Facts : Calories 650.3 calories, Carbohydrate 18.4 g, Cholesterol 172.6 mg, Fat 57.4 g, Fiber 4.5 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 3088.6 mg, Sugar 1.5 g

PICKLED SHRIMP AND VEGETABLES



Pickled Shrimp and Vegetables image

Categories     Onion     Pepper     Shellfish     Vegetable     Appetizer     Sauté     Picnic     Seafood     Shrimp     Spice     Pea     Carrot     Summer     Party     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

3 large carrots, peeled, sliced into 1/4-inch-thick rounds
1 10-ounce package frozen peas
4 whole mild yellow chilies (such as yellow wax chilies)
1/2 cup olive oil
24 uncooked jumbo shrimp with shells
8 garlic cloves, 4 crushed, 4 sliced
2 large red onions, thinly sliced
3/4 cup water
1/2 cup apple cider vinegar
2 fresh thyme sprigs
2 fresh oregano sprigs
2 small bay leaves
4 whole allspice
4 whole cloves
1 1-inch piece cinnamon stick
1 teaspoon salt
1/2 teaspoon whole black peppercorns
Fresh herb sprigs (optional)

Steps:

  • Cook carrots in medium saucepan of boiling salted water until just tender, about 7 minutes. Drain. Place carrots in large glass bowl; add peas and chilies.
  • Heat 1/4 cup olive oil in heavy large skillet over medium heat. Add shrimp and crushed garlic cloves; sauté until shrimp are just opaque in center, about 8 minutes. Discard garlic. Peel shrimp; add to glass bowl. Heat remaining 1/4 cup oil in same large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes; add to bowl.
  • Combine 3/4 cup water, next 9 ingredients and sliced garlic in heavy medium saucepan. Bring to boil over medium-high heat, stirring until salt dissolves. Pour hot spice mixture over shrimp mixture and stir to blend well. Let stand 2 hours. Chill at least 2 hours and up to 1 day, stirring occasionally.
  • Arrange 4 shrimp and some vegetables on each plate. Garnish with fresh herb sprigs, if desired, and serve.

PICKLED SHRIMP AND VEGETABLES



Pickled Shrimp and Vegetables image

Provided by Gina Marie Miraglia Eriquez

Categories     Soup/Stew     Citrus     Garlic     Onion     Shellfish     Vegetable     Side     Marinate     Summer     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 15

3 to 4 large lemons
2 cups white-wine vinegar
1/4 cup olive oil
3 tablespoons sugar
1/2 teaspoon dried hot red-pepper flakes
4 tablespoons kosher salt
4 tablespoons pickling spices (from a 2 1/2-oz jar)
2 tablespoons fennel seeds
3 large garlic cloves, minced
2 large Turkish bay leaves or 1 California
1 large fennel bulb (sometimes labeled "anise"; 1 lb), stalks discarded
3 large celery ribs, sliced diagonally (1/4 inch thick)
1 jumbo sweet onion such as Vidalia (1 lb), halved lengthwise and thinly sliced crosswise
3 lb large shrimp in shell (21 to 25 per lb), peeled, tail and first shell segment left intact, and deveined
1 cup chopped fresh flat-leaf parsley

Steps:

  • Make marinade:
  • Finely grate 3 tablespoons lemon zest using small holes of a box grater, then squeeze 3/4 cup juice from lemons. Transfer zest and juice to a large bowl and add vinegar, oil, sugar, red-pepper flakes, 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, and two thirds of garlic, whisking until combined well.
  • Cook vegetables and shrimp:
  • Bring a 6- to 8-quart pot of water to a boil with remaining 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, remaining one third of garlic, and bay leaves.
  • Meanwhile, quarter fennel bulb lengthwise and cut crosswise into 1/4-inch-thick slices. Add sliced fennel to boiling water and cook, stirring occasionally, 3 minutes, then transfer with a slotted spoon to marinade. Return water to a boil, then add celery and cook, stirring occasionally, 1 minute. Transfer celery with a slotted spoon to marinade. Return water to a boil, then add onion and cook, stirring occasionally, 2 minutes. Transfer onion with a slotted spoon to marinade. Return water to a boil and cook shrimp, stirring occasionally, until just cooked through (no longer translucent inside), about 1 1/2 minutes, then transfer with a slotted spoon to marinade. Stir shrimp and vegetables until coated well.
  • When shrimp and vegetables have cooled to room temperature, transfer to a large airtight container and marinate, chilled, stirring once or twice, until shrimp is pickled and flavors have developed, at least 8 hours. Season with salt and pepper and transfer shrimp and vegetables to a platter with a slotted spoon and drizzle shrimp with some of marinade. Stir in parsley just before serving.

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

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