Southern Pickled Shrimp
I'm starting to feel as if I should purchase interest in Bubba Gump Shrimp Co. This shrimp kick that I'm on has been interesting to say the least. I'm not the pickiest eater I know, but I have a "discriminating palate" and I know what I like and don't like. I don't dislike shrimp, but I have to be in a mood to eat them. I guess I'm in a mood...
The below recipe is adapted from The Kitchn's Southern-Style Pickled Shrimp. That photo is much better than mine, but my shrimp still look pretty good. And taste it too.
1 Vidalia or sweet onion, thinly sliced
1/2 cup lemon juice, fresh
3/4 cup cider vinegar
1/2 cup canola oil
1/4 cup capers with juice
3/4 teaspoon celery seeds
1/2 teaspoon Dixie Crystals Extra Fine Granulated Sugar
1/2 teaspoon salt
Splash of hot sauce, to taste
1 1/2 pounds (41/50 count) peeled shrimp
In a saucepan, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and hot sauce. Simmer for 5 minutes, Add the shrimp and cook for 4-6 minutes. Cover and remove from heat. Cool down and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.
NOTE: Sometimes I'll add whole lemon slices and extra capers that have been fried (they pop and bloom in hot oil--it's like magic) after the shrimp have cooked but before the mixture is cooled down. Leaving the tails on is a great idea for party appetizers. Just be sure to have receptacles available for the refuse.
The below recipe is adapted from The Kitchn's Southern-Style Pickled Shrimp. That photo is much better than mine, but my shrimp still look pretty good. And taste it too.
 |
| Southern Pickled Shrimp |
1 Vidalia or sweet onion, thinly sliced
1/2 cup lemon juice, fresh
3/4 cup cider vinegar
1/2 cup canola oil
1/4 cup capers with juice
3/4 teaspoon celery seeds
1/2 teaspoon Dixie Crystals Extra Fine Granulated Sugar
1/2 teaspoon salt
Splash of hot sauce, to taste
1 1/2 pounds (41/50 count) peeled shrimp
In a saucepan, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and hot sauce. Simmer for 5 minutes, Add the shrimp and cook for 4-6 minutes. Cover and remove from heat. Cool down and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.
NOTE: Sometimes I'll add whole lemon slices and extra capers that have been fried (they pop and bloom in hot oil--it's like magic) after the shrimp have cooked but before the mixture is cooled down. Leaving the tails on is a great idea for party appetizers. Just be sure to have receptacles available for the refuse.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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