Pickled Wild Shrimp: We try to obtain Wild East Coast shrimp from Georgia or South Carolina. The important part of this recipe is the short cooking time. Don’t worry if the shrimp appear under-cooked after being boiled for just 1 minute. They will finish “cooking” overnight in the tangy citrus marinade.
Pickled Wild Shrimp
We try to obtain Wild East Coast shrimp from Georgia or South Carolina. The important part of this recipe is the short cooking time. Don’t worry if the shrimp appear undercooked after being boiled for just 1 minute. They will finish “cooking” overnight in the tangy citrus marinade. If you cook them too long they will become rubbery.
|1 tablespoon salt|
|1/2 cup extra-virgin olive oil|
|1/2 cup fresh lemon juice3 tablespoons of Champagne vinegar|
|1 teaspoon mustard seeds|
|1 teaspoon freshly ground coriander seeds1/4 teaspoon Crushed Red Pepper|
|2 garlic cloves, minced|
|3 pounds medium to large (31 – 35 medium, 21 – 30 large) shrimp, peeled and deveined|
|1 medium onion, thinly sliced (about ½ cup)|
|25 to 30 bay leaves|
Bring a large kettle of water to a boil, preferably about 3 gallons, add shrimp and cook 1 minute. Drain and plunge in ice water to stop the cooking.
Sterilize a quart jar and set aside. Combine the salt, oil, lemon juice, vinegar, mustard, red peppers and coriander seeds, and the garlic and set aside. Place about 15 shrimp in the jar, then put a layer of about 4 bay leaves. Put a layer of onion slices, then continue making similar layers until the jar is filled and all of the ingredients are used. You will have to pack the jar fairly tightly to get them to fit. You may have to push down on the ingredients a little. (I use a tall, narrow olive jar.)
When the jar is full, stir the oil mixture well and pour slowly into the jar. Use a fork or a spatula to run down the sides to release air bubbles and to make sure the jar fills. If well packed, the jar will hold all of the ingredients perfectly. Place in refrigerator overnight. May be kept refrigerated about 1 one week.
Serve about 3 pickled shrimp with the onions as an appetizer. We usually include on the plate something creamy like fresh avocado or guacamole to counterpoint the acidic shrimp.
Pickled Wild Shrimp is a great summer recipe for appetizers