PICKLED SHRIMP
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
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
This wonderful recipe for pickled shrimp can be found in " Frank Stitt's Southern Table" cookbook, which is filled with delicious dishes. This makes a surprising and tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve with toothpicks.
PICKLED PIG'S FEET II
Try this simple, spicy treat of pickled pig's feet! Your guests will squeal with delight!
Provided by RONBZ2
Categories Appetizers and Snacks Meat and Poultry Pork
Time P3DT2h10m
Yield 6
Number Of Ingredients 4
Steps:
- In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
- Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 1.3 g, Cholesterol 88.9 mg, Fat 13.4 g, Fiber 0.2 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 2387.5 mg, Sugar 0.8 g
PICKLED SHRIMP
Can be prepared in 45 minutes or less but may require additional unattended time.
Categories Garlic Mustard Marinate Vinegar Shrimp Dill Coriander Gourmet Appetizer Hors D'Oeuvre New Year's Eve Cocktail Party Seafood Shellfish
Yield Serves 8
Number Of Ingredients 16
Steps:
- In a bowl whisk together the vinegar, the pepper, the salt, the sugar, the mustard, the red pepper flakes, the mustard seeds, and the coriander seeds and add the oil in a stream, whisking. Whisk the marinade until it is emulsified and stir in the garlic and the bay leaf. In a large saucepan of salted boiling water cook the shrimp for 1 minute, or until they are just cooked through, drain them well, and add them to the marinade. Let the mixture cool, stir in the onion and the lemon, and let the shrimp mixture marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day. Stir in the minced dill or parsley, transfer the pickled shrimp to a bowl, and garnish it with the dill sprigs.
PICKLED SHRIMP
I appreciate this appetizer's ease of preparation, especially during the hectic holiday season. The recipe can easily be doubled for a crowd.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the first 11 ingredients; add the shrimp, onion and bay leaves. Seal bag and turn to coat; refrigerate for up to 24 hours. , Drain and discard marinade and bay leaves.
Nutrition Facts : Calories 132 calories, Fat 6g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 153mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 16g protein.
PICKLED SHRIMP APPETIZER
I cannot wait to try this out in the summer! The prep time says 8 hours - 2 days. I'm not sure to go long or short, the first time out. It's seems like a nice spicy summer dish that could be presented ANY way one could think of e.g. on skewers, with a meat dish. I think it's a Cooking Light recipe, it sure reads like one.
Provided by peskyleo
Categories Peppers
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 1/2 tsp oil in a large nonstick skillet over medium high heat. Add half of the shrimp; saute 3 minutes or until done. Place shrimp in a large bowl.
- Repeat procedure with remaining oil and shrimp.
- Combine bell pepper, cider vinegar, jalapenos, sugar, ground cumin, salt, red pepper flakes and bay leaves into a medium saucepan over medium-high heat and bring to a boil.
- Cover and reduce heat and simmer 8 minutes until tender.
- Pour pepper mixture over shrimp, add cilantro and stir to combine.
- Cover and chill 8hours - 2 days before serving.
- Remove bay leaves. Serve.
Nutrition Facts : Calories 122, Fat 3.3, SaturatedFat 0.5, Cholesterol 129.4, Sodium 345.9, Carbohydrate 3.9, Fiber 0.5, Sugar 2.5, Protein 17.6
PICKLED RADISHES
Crunchy, sour, sweet and peppery are possibly the best adjectives for food, and they all describe these quick and easy pickled radishes. The radishes still have a peppery bite, while the vinegar mixed with sugar gives them that classic sweet pickle flavor. Ready in just minutes, these bright pink pickles are perfect for cheese and charcuterie boards, sandwiches, tacos or an afternoon snack.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 1 pint (8 to 10 servings)
Number Of Ingredients 8
Steps:
- Combine the vinegar, sugar, mustard seeds, salt, peppercorns and cloves in a medium saucepan over medium heat. Bring to a gentle simmer and stir until the sugar dissolves, 1 to 2 minutes. Carefully add the radishes and onion, bring to a simmer, then remove from the heat. Using a ladle or spouted measuring cup, transfer to a heatproof 1-pint jar. Let sit, uncovered, until cooled to room temperature, about 30 minutes. Serve or close the jar and keep in the refrigerator for up to 2 weeks.
PICKLED SHRIMP
Steps:
- Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.
PICKLED SHRIMP (PAULA DEEN)
After watching Paula make this on tv we decided to give it a try. The layers are beautiful in the glass jar. I think this would make a nice gift or an easy make ahead appetizer or snack.
Provided by HeathersKitchen
Categories Lunch/Snacks
Time P1DT12h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bring the water to a boil in a large saucepan.
- Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
- Drain well and rinse in cold water to prevent further cooking.
- Peel and devein shrimp, leaving tails on.
- In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
- Keep layering until jar is about 2/3 full.
- Pour vinegar and lemon juice over layers until jar is almost full.
- Leave space at the top so you can gently shake jar to remixs ingredients.
- Seal jar tightly and chill for a few days up to 2 weeks.
- Turn jar upside down to remix every other day or so.
- Serve chilled as an appetizer.
PICKLED SHRIMP
An all-time favorite tailgate and appetizer recipe, that can be made a day ahead. These disappear faster than free money! They can also be arranged in individual stemmed glasses and served as a first course. Cooking time includes 5 1/2 hours chilling time.
Provided by BeachGirl
Categories Weeknight
Time 6h15m
Yield 1 large bowl, 12 serving(s)
Number Of Ingredients 12
Steps:
- Tie celery leaves and pickling spices in cheesecloth or white cloth bag, making a spice bag that can be removed as needed.
- Place spice bag in boiling water and simmer for 10-15 minutes.
- Add peeled shrimp (butterflied if desired) and cook about 3-5 minutes until shrimp just turn pink.
- Drain well.
- Discard spice bag.
- This can be done 1 day in advance.
- In large bowl, place sliced alternating layers of shrimp and onions, ending with shrimp.
- Top with bay leaves.
- Combine oil, vinegar, capers, celery seed, salt, and hot sauce.
- Pour over shrimp.
- Cover and chill 6 hours or overnight.
- With slotted spoon, remove shrimp and onions from marinate and place in serving bowl.
- Provide toothpicks for serving.
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.
PICKLED SHRIMP
A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a cocktail party hors d'oeuvre or toss them into a salad.
Provided by Mike Lata
Categories Appetizer Seafood Shrimp Fennel Carrot Zucchini Summer Coriander Cumin Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings as an appetizer
Number Of Ingredients 17
Steps:
- Blanch vegetables: In a large pot of boiling, salted water, blanch carrots, fennel and zucchini until firm-tender, 1 minute. Use a slotted spoon to remove vegetables and plunge directly into an ice-water bath. Remove and dry on paper towels. In a medium bowl, toss blanched vegetables with 1 teaspoon salt. Chill in refrigerator until you are ready to assemble dish.
- Make pickled vegetables: In a sauté pan over medium-low heat, heat 1/2 olive oil and sweat the onion, pepper, garlic, spices and 1 teaspoon salt until soft, about 10 minutes. Stir in wine, vinegar and thyme. Remove from heat and let stand 15 minutes.
- Meanwhile, bring salted water to a boil in a large pot, then turn off heat. Stir in shrimp and let cook until firm but still slightly translucent in the center, 1-2 minutes depending on size of shrimp. Place cooked shrimp in a nonreactive dish and sprinkle with remaining 1 teaspoon salt. Then pour pickled vegetable mixture over shrimp.
- Cover with plastic wrap and refrigerate at least 4 hours or overnight. Before serving, stir in blanched vegetables and remaining 1/2 cup olive oil. Adjust seasoning, adding more salt and vinegar if needed. Garnish with parsley.
BLACK PEPPER SHRIMP (PAULA DEEN)
This recipe from Paula Deen of Food Network couldn't be easier. It seems like a LOT of black pepper, but trust me--it works. You get it all over your fingers as you shell the shrimp and eat them, so have some wet wash cloths rolled up and ready. This cooks up in just a few minutes, so have the rest of your dinner ready before you start (I suggest a hearty salad and bread).
Provided by SharleneW
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Rinse and drain shrimp and place in shallow baking pan.
- Melt the butter in a small saucepan.
- Add the garlic and sauté for 3 to 4 minutes.
- Pour the garlic butter mixture over shrimp and toss to coat.
- Sprinkle about half the pepper over shrimp until they are well covered.
- Remember--don't be afraid!
- Bake until pink (about 5 minutes).
- Turn shrimp over sprinkle with remaining pepper and bake a few minutes longer.
- Don't overcook!
PICKLED SHRIMP IN A JAR
These tangy and sweet little shrimp need to pickle for a few days. Served with a cold beer, they make a great snack while you heat up the grill. From the Deen Brother's Y'all Come Eat cookbook.
Provided by Crafty Lady 13
Categories < 4 Hours
Time 1h5m
Yield 6 8-ounce jars
Number Of Ingredients 21
Steps:
- For the cooking liquid, in a large pot combine all the cooking liquid ingredients; bring to a boil. Reduce the heat and simmer for 15 minutes. Strain, discarding the solids. Let the liquid cool in the pot.
- For the shrimp, add the shrimp to the cooled cooking liquid. Heat over medium-high heat for 8 minutes (it is OK if it does not come to a simmer or a boil). Turn off the heat, cover, and let the shrimp sit in the cooking liquid for 2 to 3 minutes more or until opaque. Drain, reserving the liquid.
- In a large bowl, whisk together the cider vinegar, lemon juice, sugar, salt, and dill seeds. Add the shrimp and let stand for 15 minutes.
- In each of six 8-ounce jars, layer the shrimp and onion slices; add 2 peppercorns, 1 bay leaf, 1 garlic clove, and 1 whole clove to each jar. Divide the vinegar mixture among the jars. Top off each jar with the reserved cooking liquid. Screw the lids on tightly and store in the refrigerator for up to 3 days. Discard bay leaves.
Nutrition Facts : Calories 206.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 230.4, Sodium 1413.3, Carbohydrate 11.5, Fiber 1.3, Sugar 4.9, Protein 31.7
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