Pickled shrimp
Years ago when i lived in Louisiana, we frequently ate pickled shrimp.Totally fantastic. Unfortunately i never watched the prep or obtained a recipe; i do know that what we feasted upon didn't have oil as an ingredient; all of the recipes that i have found and tried have oil in the mix and this makes the texture of the shrimp unpalatable to us. Any suggestions?
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8 Comments:
I know what you mean about the oil. Yech. My mom made Pickled Shrimp in the 70's. I think it was from this 1962 Joy of Cooking recipe:
Cover:
5 lbs. shrimp
With:
stale beer or 2/3 vinegar and 1/3 water (Pretty sure Mom used cider
vinegar.)
Add:
1 T. bruised peppercorns
1/4 C. salt
3 bay leaves
1 t. hot pepper sauce or 1/8 t. cayenne pepper
1/4 C. chopped celery tops
Bring to boil and simmer 15 minutes. Remove from heat and let shrimp stand in liquor for at least one hour in refrigerator. Drain and serve.
Blue Iris at 4:17PM on 06/04/08
Pickled Shrimp
Cooked shrimp marinate for at least three hours in a herb and vinegar mixture.
Ingredients
4 C. thinly sliced white onions
3 lbs. cooked shrimp
Marinade:
1 C. oil
1 C. lemon juice
5 bay leaves
1 tsp. dill seed
1 tsp. celery salt
1/2 tsp. cayenne pepper
1 C. apple cider vinegar
2 Tbs. sugar
1 tsp. crushed black peppercorns
1/2 tsp. dried tarragon
1 tsp. dry mustard
Directions
In a large non-reactive dish with a lid, layer the shrimp with the onions. In a medium saucepan, combine the marinade ingredients. Bring to a simmer and simmer for 10 minutes. Pour the warm marinade over the shrimp and onions. Make sure the marinade covers the shrimp. Let cool. Cover and refrigerate. These are best once they have marinated 48 hours, but are also great after just 3 to 4 hours.
Hillary
Chew on That
Chew on That at 6:01PM on 06/04/08
I made pickled shrimp for a cocktail party last summer. They were great but the recipe came from a neighbor's cookbook (Houston Jr. League circa 1975) so, unfortunately, I don't have the recipe. Wish I had kept a copy because I would make them again.
Stephanie at 8:49PM on 06/04/08
Re my comment (the first one): after reading Hillary's I started remembering lots of sliced onions, which were delicious. My mom served pickled shrimp with little plates and forks. Also, mustard seed is coming into my mental picture.
But again, no oil, because you want to serve this dish cold and you know how refrigerated olive oil gets sort of white and cloying.
Blue Iris at 11:23AM on 06/05/08
Yea! I think that Blue Iris has just about pinned it down, especially with the onion and mustard seed- i'm sure we added frsh jalapenos to the mix, too- i'm off to the seafood market for shrimp and a trial run-thanks!
hobcat57 at 11:43AM on 06/05/08
Good luck, hobcat57. Yea for jalapenos! I have been thinking that things are much spicier these days. And even years ago I'm sure they were spicier in Louisiana than in Pennsylvania where I was.
Blue Iris at 12:16PM on 06/05/08
Try this: http://www.goodcooking.com/gest_rec/pkshrigr.htm. I know I have more than one recipe at home but the first one I remember was in the River Road Cookbook so I googled pickled shrimp, river Road Cook book and found this.
NO_Pam at 10:43AM on 06/06/08
River Road cookbook and Bayou Cuisine are two of my favorite cookbooks, alongside John Folse's culinary encyclopedia. I haven't been able to access your ref, NO_Pam, but i will keep trying. so far, tho', i've had great results from Blue Iris's recipe with a modification of adding jalapenos. And yes, Blue Iris, i agree that things are much spicier these days-- due to globalization of cuisines and immigration and the interweb and all kinds of things, both good and bad. Hooray for spices and taste!
hobcat57 at 6:15PM on 06/09/08