Summer is Season for Pickled Shrimp
Jun 19, 2013 02:00AM
The shrimp is steamed or boiled in seasoned water or broth for about 3 minutes, then put into an ice bath to stop the cooking process. Then after you add all the brine ingredients, you should let the shrimp pickle in the liquid for a few hours or a few days until serving. (It will keep for about 2 weeks in the refrigerator.) Since this is great picnic and party food, I like to make a giant batch and keep it in large canning jars in my fridge, then serve the shrimp right out of the jars with long forks, like the kind used for fondue.
Alternatively, you can use smaller jars, or serve the shrimp on a platter. Cocktail sauce can be used, but not necessary for this dish. And that’s it! A cold beverage and lots of friends, and pickled shrimp will be your new summertime go-to dish.
Ingredients: 2 quarts water 2 1/2 pounds unpeeled fresh shrimp 3 medium onions, sliced Fresh ground pepper Whole peppercorns 4 bay leaves 2 whole cloves garlic, peeled 1 cup cider vinegar 1 tablespoon lemon juice 3 thinly sliced lemons
Preparation: Bring the water to a boil in a large saucepan. Add the shrimp and cook until just pink, no more than 3 minutes. Drain well and place in ice bath to prevent further cooking. Peel and devein shrimp, leaving tails on, or don’t peel, if your guests don’t mind peeling their own shrimp. In a large glass airtight jar (about 1 1/2 quarts *) layer shrimp and onions and lemons, and top each layer with ground black pepper, peppercorns, bay leaf and a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar and lemon juice over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients. Seal jar tightly and chill for a few days up to 2 weeks. Turn jar upside down to remix every other day or so. Serve chilled.