Pickled Shrimp

Caribbean Pickled Shrimp Recipe with Lemons, Peppercorns, and Spices

Region / culture: Caribbean | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Pickled shrimp is a delicious and tangy dish that is perfect for serving as an appetizer or as a party snack. The shrimp are marinated in a flavorful mixture of vinegar, spices, and herbs, giving them a unique and zesty flavor.

History

Pickled shrimp has been a popular dish in the southern United States for many years. It is often served at parties and gatherings as a tasty and refreshing appetizer. The pickling process not only adds flavor to the shrimp but also helps to preserve them, making them last longer.

Ingredients

2.5 lb (1.13 kg) large shrimp or jumbo shrimp, peeled and deveined
3 qt (2.84 liter) water
3 tbsp kosher salt
2 lemons, juice and zest of
1 tbsp whole black peppercorns
8-10 sprigs fresh thyme
1-2 tsp crushed red pepper flakes, to taste
Marinade
1 cup cider vinegar
1 cup water
1 tbsp whole coriander seeds
1-2 tsp whole mustard seeds
3 bay leaves
5-6 cloves garlic
0.25 cup sugar
1 tbsp kosher salt
1.5 tsp crushed red pepper flakes, to taste
2 lemons, juice and zest of
1 tbsp chopped fresh thyme leaves

How to prepare

Bring 4 cups of water, 1 tsp of salt, zest and juice of 1 lemon (throw in juiced lemons as well), 1 tsp of peppercorns, and 0.5 tsp of pepper flakes to a full rolling boil over high heat, and allow to boil for 5 minutes.
Do not add Shrimp yet!
While the 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 the flavor to develop.
Add the Shrimp to the Shrimp boil, and poach for about 3–4 minutes or until the Shrimp are bright pink and just barely firm.
Drain the Shrimp and place them in a small heatproof bowl.
Bring the marinade ingredients back to a boil if not still simmering, and pour over the Shrimp, tossing well to coat. Allow to cool to room temperature, then refrigerate for at least a day, turning and tossing a couple of times before eating.
The dish 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.

Variations

Add diced vegetables such as bell peppers or onions to the marinade for added flavor and texture.
Use different herbs and spices such as dill or fennel seeds for a unique twist on the classic recipe.

Cooking Tips & Tricks

Be sure to use fresh shrimp for the best flavor and texture.

- Make sure to devein the shrimp before pickling them.

- Adjust the amount of red pepper flakes to suit your taste preferences.

- Allow the shrimp to marinate for at least a day before serving to allow the flavors to develop fully.

Serving Suggestions

Pickled shrimp can be served as an appetizer on its own or with crackers or bread. It can also be added to salads or pasta dishes for a flavorful twist.

Cooking Techniques

The shrimp are poached in a flavorful broth before being marinated, allowing them to absorb the delicious flavors of the marinade.

Ingredient Substitutions

You can use different types of vinegar such as white wine vinegar or rice vinegar in place of cider vinegar.

- Feel free to experiment with different herbs and spices to customize the flavor of the pickled shrimp to your liking.

Make Ahead Tips

Pickled shrimp can be made ahead of time and stored in the refrigerator for up to 2 weeks. The flavors will continue to develop over time, making the dish even more delicious.

Presentation Ideas

Serve pickled shrimp on a bed of lettuce or garnish with fresh herbs for a beautiful presentation. You can also serve them in small bowls or on skewers for a fun and festive look.

Pairing Recommendations

Pickled shrimp pairs well with a variety of beverages such as white wine, beer, or a refreshing cocktail. It also goes well with other seafood dishes or grilled meats.

Storage and Reheating Instructions

Store pickled shrimp in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature for best results.

Nutrition Information

Calories per serving

Each serving of pickled shrimp contains approximately 150 calories.

Carbohydrates

Each serving of pickled shrimp contains approximately 5 grams of carbohydrates.

Fats

Each serving of pickled shrimp contains approximately 2 grams of fats.

Proteins

Each serving of pickled shrimp contains approximately 25 grams of proteins.

Vitamins and minerals

Pickled shrimp is a good source of vitamin C, vitamin B12, and iron.

Alergens

Pickled shrimp contains shellfish and may not be suitable for those with shellfish allergies.

Summary

Pickled shrimp is a low-calorie, high-protein dish that is rich in vitamins and minerals.

Summary

Pickled shrimp is a flavorful and tangy dish that is perfect for serving as an appetizer or party snack. The shrimp are marinated in a zesty mixture of vinegar, spices, and herbs, giving them a unique and delicious flavor. Enjoy this dish on its own or as part of a larger meal for a tasty and refreshing treat.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a hot summer day, and I had just finished browsing through an old cookbook that belonged to my great-grandmother. As I flipped through the yellowed pages, a loose piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for pickled shrimp.

I had never heard of pickled shrimp before, but the ingredients sounded intriguing - shrimp, onions, peppers, vinegar, and spices. I could almost taste the tangy, savory flavors just reading through the recipe. I knew I had to give it a try.

I asked my great-grandmother about the recipe, but she couldn't remember where it came from. She told me that it had been passed down through the generations and that it was a family favorite.

Excited to try something new, I gathered all the ingredients and set to work. I peeled and deveined the shrimp, chopped the onions and peppers, and mixed up the vinegar and spices. The scent of the pickling liquid filled the kitchen, making my mouth water in anticipation.

As I let the shrimp marinate in the pickling liquid, I couldn't help but think about the generations of women who had made this recipe before me. I imagined my great-grandmother standing in her own kitchen, stirring the pot and sharing stories with her daughters and granddaughters. It felt like I was a part of something special, a tradition that connected me to my family's past.

After a few hours, the shrimp had absorbed all the flavors of the pickling liquid. I couldn't wait any longer - I had to try it. I scooped up a shrimp with a fork and popped it into my mouth. The taste was incredible - tangy, spicy, and full of depth. It was like nothing I had ever tried before.

I knew that I had stumbled upon a gem of a recipe, one that I would cherish and pass down to future generations. I made a mental note to write it down in my own handwriting, so that it wouldn't get lost like the loose piece of paper from my great-grandmother's cookbook.

Over the years, I perfected the recipe for pickled shrimp, tweaking the ratios of spices and vinegar to suit my own taste. I served it at family gatherings, potlucks, and holiday meals, always receiving rave reviews from friends and loved ones. It became my signature dish, the one that everyone requested whenever we got together.

As time passed, I learned more about the origins of the recipe. It turned out that pickled shrimp was a traditional dish in the coastal regions of the South, where seafood was abundant and preserving methods were necessary. Families would gather shrimp from the local waters and pickle them in vinegar and spices to enjoy throughout the year.

I felt a deep connection to this culinary tradition, knowing that I was carrying on a legacy that stretched back for generations. It gave me a sense of pride and purpose, knowing that I was preserving a part of my family's history through something as simple and delicious as pickled shrimp.

As I grew older, I taught my own grandchildren how to make pickled shrimp. I showed them how to peel and devein the shrimp, chop the onions and peppers, and mix up the pickling liquid. I shared stories of my great-grandmother and the generations of women who had come before me, passing down this recipe as a way of keeping our family close and connected.

And now, as I sit in my kitchen, surrounded by the familiar scents of vinegar and spices, I can't help but feel grateful for the day I found that loose piece of paper in my great-grandmother's cookbook. It led me to discover a recipe that has brought joy and connection to my family for years, and I know that it will continue to do so for generations to come.