Saturday, August 24, 2013

Pickled Shrimp

I've been on a Southern foods kick lately.  My Mom used to make pickled crabs when I was younger and this recipe reminds me of that.  These are much easier to eat, than the crabs.  This is a combination of a Paula Deen recipe and a recipe I found in Southern Living.  
  • 10 C. water
  • 1 orange (cut in fourths)
  • 1 lemon (cut in half)
  • 1 onion (cut in half)
  • 1 head of garlic (cut in half)
  • 2 T. concentrated liquid Shrimp and Crab boil
  • 2 lbs. of Fresh Shrimp
  • 2 T. salt
Pickling liquid:
  • 2.5 oz. can of black olives, sliced (½ C.)
  • 1 medium onion, thinly sliced
  • zest of one lemon
  • juice of one lemon, 2 T.  
  • ¼ C. olive oil
  • ½ C. apple cider vinegar
  • 6 garlic cloves, thinly sliced
  • 1 t. salt
  • 2 T. capers with their juice
  • ½ t. red pepper flakes
  • ¼ t. cayenne pepper
  • Bread rounds, for serving
  • Mayonnaise, for serving
  1. In a large pot, put water, lemon, orange, onion, garlic, and crab boil (NO SALT).
  2. Bring to a boil, and then add shrimp.
  3. Bring to a boil again and cook for 2 minutes.
  4. Turn off the heat.
  5. Add salt and let the shrimp bathe in the salt water for 5 minutes.
  6. Strain, when cool enough to handle, peel the shrimp.  Reserve.
  7. Combine all of the pickling liquid ingredients together in a medium size bowl with a cover.
  8. Add the shrimp and refrigerate overnight or at least 4 hours.
  9. You will need 3 bowls for serving: large, medium and small.  Place the bread rounds in the large bowl, the pickled shrimp in the medium bowl and mayonnaise in the small bowl.  

Tips and Tricks:
  • Zest the lemon first, and then squeeze the lemon for the juice.
  • My Dad swore that the reason his shrimp would always peel easily is because he put the salt in AFTER the boiling.  It works.
  • This makes the perfect canapé.  People can place what they like on the bread rounds.  I put a little pickling juice on the bread and then a little mayo, finally I place a shrimp, some onion slices, a garlic slice, a few capers and black olives.   

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