Low Country Pickled Shrimp

Category: Shrimp
Recipe

Marinade

(Make's 2 1/2 cups)

1 C cider vinegar

1 Tbsp fennel seeds

4 slices fresh ginger

1 Tbsp mustard seeds

salt

1/2 C water

1 Tsp allspice berries

1/4 C whole coriander seeds

1 C olive oil

Pickled shrimp:

(for about 50 shrimp)

2 Lbs. shrimp (U21/25) steamed, shelled and deveined

1 medium Vidalia or red onion, thinly sliced

1 medium lemon, thinly sliced and seeded

6 cloves fresh garlic, peeled

1/2 Tsp red pepper flakes

4 bay leaves

1 sprig of fresh thyme

1/2 cup capers, drained

Marinade (see recipe above)

Marinade:

Combine vinegar, water, coriander, mustard, fennel, allspice, and ginger in non-reactive saucepan and set over medium heat; when marinade boils reduce heat and simmer 10 minutes; remove from heat, season, and cool. Stir in olive oil and reserve.

Shrimp:

In 2 freshly sterilized canning jars, pack shrimp, onion, lemon, capers, garlic and bay leaves in alternating layers; divide red pepper and thyme between each jar, pour in marinade, and seal.

Place in refrigerator 24 hours; the next day invert and shake to distribute marinade equally; return to refrigerator and reserve.

This recipe was adapted from the Magnolia Grill, Durham, NC.

Prepared and served during Weaver Street Market's Fall Co-op Fair, Sat., Sept. 10, 2017 by Chef Glenn Lozuke.

Most recent recipes

Recent-recipe

Posted:

08/10/17

Category:

Fish

Spanish Dancers
Recent-recipe

Posted:

30/09/17

Category:

Fish

Mullet Chowder
Recent-recipe

Posted:

11/09/17

Category:

Shrimp

Low Country Pickled Shrimp

Recipe search