PICKLED SHRIMP
Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf. If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long. There is a version of a recipe for this everywhere, over eons, including in Sciappi's "The Works." His recipe is for a fish called gilthead, but the method and result are almost identical. Something very similar to this exact recipe was popular through the middle of last century as Pickled Shrimp, or Shrimp Sea Island. And the Alabama chef Frank Stitt has a recipe almost exactly like this one, in one of his fine cookbooks.
Provided by Tamar Adler
Number Of Ingredients 18
Steps:
- Make court bouillon for shrimp: Put a few peppercorns, 4 bay leaves, 1/4 onion and/or leek, 1 clove garlic and a few sprigs fresh thyme or oregano in a pot of water. Bring to a boil, and let cook 15 minutes. Then add 1 teaspoon salt and shrimp, and cook for 2-3 minutes at below a boil. Remove shrimp with a strainer.
- In separate bowl, combine all other ingredients except oil and oregano. Let sit 5 minutes. Add shrimp. Mix well. Add oil, and mix. Add oregano, and mix. Serve at least 5 hours later and ideally the next day, cold or room temperature.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 517 milligrams, Sugar 1 gram, TransFat 0 grams
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[email protected]These pickled shrimp are a little bit too spicy for me, but I still think they're delicious. I would just recommend using less chili flakes next time.
Aprille Wright
[email protected]I'm not a big fan of shrimp, but I actually really enjoyed these pickled shrimp. They're not fishy at all and the pickling liquid is really flavorful.
Tiaan Taylor
[email protected]These pickled shrimp are a great way to use up leftover shrimp. They're also a great addition to salads, sandwiches, and wraps.
adam villalobos
[email protected]I love the combination of sweet and tangy flavors in these pickled shrimp. They're the perfect way to add a little something extra to a meal.
Qaisar Waqar
[email protected]I've been making this recipe for years, and it's always a hit. The shrimp are always cooked perfectly and the pickling liquid is delicious.
TOMMY MCALLISTER ABERDEEN SCOTLAND LYRICAL MIRICAL
[email protected]These pickled shrimp are so easy to make and they're always a crowd-pleaser. I love serving them at parties or picnics.
Ch M Safeer Kashmiri
[email protected]I made these shrimp for a potluck, and everyone raved about them. They're the perfect appetizer or snack.
Edwin Welzijn
[email protected]I didn't have any white vinegar, so I used apple cider vinegar instead. The shrimp still turned out great, but they had a slightly different flavor.
rebecca wentworth
[email protected]I used frozen shrimp for this recipe, and they turned out great. Just be sure to thaw them completely before marinating them.
shahriyar primu
[email protected]I marinated the shrimp for 24 hours before cooking them, and it really made a difference in the flavor. The shrimp were so tender and flavorful.
Antwi Ebenezer
[email protected]I added a little bit of extra garlic and chili flakes to the pickling liquid, and it gave the shrimp a nice spicy kick.
Mark Gachiri
[email protected]I followed the recipe exactly and the shrimp turned out perfectly. They're nice and plump, with a slightly sweet and tangy flavor.
Tina Osborne
[email protected]I've never had pickled shrimp before, but I'm so glad I tried this recipe. They're delicious!
lhyn ocampo
[email protected]These pickled shrimp were a hit at my party! They were so easy to make and everyone loved them.