Best Florida Coast 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
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
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
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.
FLORIDA COAST PICKLED SHRIMP
Steps:
- In a large pot, combine the crab boil, 2 teaspoons of the salt, the lemon quarters, and 8 cups water. Bring the mixture to a boil, and boil for 5 minutes. Add the shrimp, and cook until they are pink and cooked through, about 3 minutes. Drain the shrimp in a colander, and discard the crab boil and lemon.
- In a small saucepan, whisk together the oil, vinegar, lime juice, Creole mustard, peppercorns, fennel seeds, red-pepper flakes, garlic, bay leaves, and the remaining 2 teaspoons salt. Bring to a boil, then reduce the heat and simmer for 2 minutes. Remove the pan from the heat, stir in the onions and carrots, and cool completely. Place the shrimp in a large nonreactive mixing bowl or container (sealable plastic storage containers work great), and cover with the marinade. Toss with the lemon slices, cover tightly, and refrigerate for at least 8 hours (or for up to 2 days), tossing every 4 or so hours, before serving. To serve the pickled shrimp, use a slotted spoon to transfer the shrimp and goodies (pickled veggies, spices) to a serving bowl, then add just enough liquid to keep everything moist (using the entire bowl of pickling liquid would be too messy).
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