Mountain Cat
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- Joined
- 12 Apr 2019
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- Hilltowns of Massachusetts
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Southern Style Pickled Shrimp (or Prawns):
Pickled shrimp, ready for the fridge.
This recipe is based, with some changes, from: Southern Style Pickled Shrimp, which is found at the Kitchn website.
I subbed pearl onions in for Vidalia (I had the former dying to be used), and EVOO for canola. WHY the Kitchn went with canola is a mystery to me! I used dill seed as it turns out there’s no celery seed in my extensive herb/spice collection. Some concentrations have been slightly modified.
These are refrigerator pickles, not meant for long term canning. (Long term canning for seafood would entail pressure canning for safety, and I fear the shrimp would be ruined texture and taste-wise in the process. Shrimp Mush, anyone?)
This could be a good topping for a salad, and the extra marinate works nicely as a dressing.
PS: Why don’t I recommend you NOT use pre-cooked shrimp from the supermarket? For me, I taste a funky aftertaste. This is possibly from their having sat around at the store for a few hours before being taken home, to sit around again for a few more hours prior to use. It’s still “good” as in not bad for you – but it just goes, well, funky-tasting. Or, maybe they over-cook them. Whatever, I just don’t do it.
I also recommend only purchasing wild-caught shrimp. If curious, do read up on the multi-tragic toll of southeast Asian shrimp factory farms on both the environment and on the health of the people working in them.
Prep Time: 10 minutes.
Cook Time: About 2 minutes.
Rest Time: Until cooled, about 15 minutes.
Marinating Time: 12 hours minimum.
Serves: Depends on appetizer or salad topping. 3-6.
Cuisine: Southern USA.
Leftovers: Will last in fridge up to five days.
Southern Style Pickled Shrimp
You can steam or simmer your shrimp. Length of time will depend on size of shrimp – anywhere from 90 seconds to 2 minutes if simmered, but you can add up to 30 seconds longer if steamed. Rinse and cool, room temperature is fine.
Slice the onion/s. Vidalia should be thin-sliced, and pearls can be trisected.
In a bowl, combine all ingredients. tossing. Cover and place in refrigerator for at least 12 hours, occasionally re-mixing.
Serve, either with toothpicks or skewers, or use as a salad topping, providing a large spoon for family/guests to drizzle dressing as needed on their salads. Add this as a topping just prior to serving, if you do add it to a salad - in order to keep greens from wilting.
Pickled shrimp, ready for the fridge.
This recipe is based, with some changes, from: Southern Style Pickled Shrimp, which is found at the Kitchn website.
I subbed pearl onions in for Vidalia (I had the former dying to be used), and EVOO for canola. WHY the Kitchn went with canola is a mystery to me! I used dill seed as it turns out there’s no celery seed in my extensive herb/spice collection. Some concentrations have been slightly modified.
These are refrigerator pickles, not meant for long term canning. (Long term canning for seafood would entail pressure canning for safety, and I fear the shrimp would be ruined texture and taste-wise in the process. Shrimp Mush, anyone?)
This could be a good topping for a salad, and the extra marinate works nicely as a dressing.
PS: Why don’t I recommend you NOT use pre-cooked shrimp from the supermarket? For me, I taste a funky aftertaste. This is possibly from their having sat around at the store for a few hours before being taken home, to sit around again for a few more hours prior to use. It’s still “good” as in not bad for you – but it just goes, well, funky-tasting. Or, maybe they over-cook them. Whatever, I just don’t do it.
I also recommend only purchasing wild-caught shrimp. If curious, do read up on the multi-tragic toll of southeast Asian shrimp factory farms on both the environment and on the health of the people working in them.
Prep Time: 10 minutes.
Cook Time: About 2 minutes.
Rest Time: Until cooled, about 15 minutes.
Marinating Time: 12 hours minimum.
Serves: Depends on appetizer or salad topping. 3-6.
Cuisine: Southern USA.
Leftovers: Will last in fridge up to five days.
Southern Style Pickled Shrimp
- Half a pound / 225 grams of raw shrimp, neither jumbo nor tiny.
- About 10 non-pickled but peeled pearl onions, or 1/2 Vidalia onion. I used the former.
- 1/2 lemon, thin-sliced.
- 0.4 cup / 95 mL apple cider vinegar
- 0.25 cup / 60 mL extra virgin olive oil.
- 1/8 cup / 30 mL capers with their juices
- 0.5 teaspoon or 0.25 teaspoon celery seeds
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- Splash of hot sauce, to taste. I used Cholula.
You can steam or simmer your shrimp. Length of time will depend on size of shrimp – anywhere from 90 seconds to 2 minutes if simmered, but you can add up to 30 seconds longer if steamed. Rinse and cool, room temperature is fine.
Slice the onion/s. Vidalia should be thin-sliced, and pearls can be trisected.
In a bowl, combine all ingredients. tossing. Cover and place in refrigerator for at least 12 hours, occasionally re-mixing.
Serve, either with toothpicks or skewers, or use as a salad topping, providing a large spoon for family/guests to drizzle dressing as needed on their salads. Add this as a topping just prior to serving, if you do add it to a salad - in order to keep greens from wilting.
