Best Low Country Pickled Shrimp Recipes

Low-Country Pickled Shrimp image

Provided by Martha Stewart

Time 9h

Yield Serves 12

Number Of Ingredients 9

1 bunch scallions, trimmed and thinly sliced (1 cup)
1 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh chile peppers, ribs and seeds removed for less heat, if desired
3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 fresh or dried bay leaves
3 tablespoons sugar
1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined

Steps:

Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl.
Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving.

LOW COUNTRY PICKLED SHRIMP image

Categories Shellfish

Yield 8-10

Number Of Ingredients 15

1 c champagne vinegar or tarragon vinegar
4 nickel size slices fresh ginger
1/4 c coriander seeds
1 TBL mustard seeds
1 TBL fennel seeds
1 tsp whole allspice berries
2 lb medium shrimp
1 medium sweet onion
2 medium lemons, sliced thin, seeded
3/4 c drained capers
6 garlic cloves
2 dried cayenne chiles, each broken into 2-3 pieces
4 bay leaves
1 c olive oil
1/2 tsp salt

Steps:

In medium saucepan, combine vinegar with 1/2 c water, ginger slices, coriander, mustard, fennel and allspice. Bring to boil over moderately high heat. Lower and simmer 10 min. Let cool Bring large pot of water to boil. Add shrimp and remove from heat. Let stand ~3 min until shrimp turn pink. Drain and let cool. In a 6 c glass jar or crock, pack shrimp tightly layered with onion, lemon, capers, garlic and chili and bay leaves. Whisk olive oil and salt into pickling mixture and pour into jar. Cover tightly and refrigerate at least 2 days or up to 1 week. Serve slightly chilled.

Low-Country Pickled Shrimp image

Provided by @MakeItYours

Number Of Ingredients 9

1 bunch scallions, trimmed and thinly sliced (1 cup)
1 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh chile peppers, ribs and seeds removed if less heat is desired
3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons)
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 fresh or dried bay leaves
3 tablespoons sugar
1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined

Steps:

Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl.
Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt are dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving.