Description[]
"Pickled" is something of a misnomer, the Shrimp only have a pickled flavor, but they will keep in the fridge for at least a week, and they taste very, very good. Don't worry about all those red pepper flakes; these are spicy, but aren't nearly as hot as they sound.
Ingredients[]
- 2 1/2 lbs large Shrimp or jumbo Shrimp, peeled and deveined
- 3 quarts water
- 3 tablespoons kosher salt
- 2 lemons, juice and zest of
- 1 tablespoon whole black peppercorns
- 8-10 sprigs fresh thyme
- 1-2 teaspoon crushed red pepper flakes, to taste
Marinade
- 1 cup cider vinegar
- 1 cup water
- 1 tablespoon whole coriander seeds
- 1-2 teaspoon whole mustard seeds
- 3 bay leaves
- 5-6 cloves garlic
- 1/4 cup Sugar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons crushed red pepper flakes, to taste
- 2 lemons, juice and zest of
- 1 tablespoon chopped fresh thyme leaves
Directions[]
- Bring water, salt, lemon zest and juice (throw in juiced lemons as well), peppercorns, and pepper flakes to a full rolling boil over high heat, and allow to boil for 5 minutes.
- Do not add Shrimp yet!
- While water is heating, combine all marinade ingredients in a small saucepan, bring to a boil, reduce heat, and simmer for at least 15 minutes for flavor to develop.
- Add the Shrimp to the Shrimp boil, and poach for about 3–4 minutes or until Shrimp are bright pink and just barely firm.
- Drain Shrimp, and place in a small heatproof bowl.
- Bring marinade ingredients back to a boil if not still simmering, and pour over Shrimp, tossing well to coat, allow to cool to room temperature, then refrigerate at least a day, turning and tossing a couple times, before eating.
- Can be kept refrigerated for up to 2 weeks.
- Serve on lettuce lined plates as an appetizer or with toothpicks as a buffet item or as finger food at a party.
Pickled Shrimp Videos[]
