PICKLED SHRIMP AND VEGETABLES
Categories Onion Pepper Shellfish Vegetable Appetizer Sauté Picnic Seafood Shrimp Spice Pea Carrot Summer Party Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Cook carrots in medium saucepan of boiling salted water until just tender, about 7 minutes. Drain. Place carrots in large glass bowl; add peas and chilies.
- Heat 1/4 cup olive oil in heavy large skillet over medium heat. Add shrimp and crushed garlic cloves; sauté until shrimp are just opaque in center, about 8 minutes. Discard garlic. Peel shrimp; add to glass bowl. Heat remaining 1/4 cup oil in same large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes; add to bowl.
- Combine 3/4 cup water, next 9 ingredients and sliced garlic in heavy medium saucepan. Bring to boil over medium-high heat, stirring until salt dissolves. Pour hot spice mixture over shrimp mixture and stir to blend well. Let stand 2 hours. Chill at least 2 hours and up to 1 day, stirring occasionally.
- Arrange 4 shrimp and some vegetables on each plate. Garnish with fresh herb sprigs, if desired, and serve.
PICKLED SHRIMP
If you didn't grow up in a coastal town in the South, you might never have eaten pickled shrimp with your Thanksgiving dinner. But since you can use frozen shrimp in this recipe, it might be time to try. Briny and a bit spicy, this pickled shrimp is full of flavor. You can make this dish the day before the feast for a faint pickle taste or leave them in the refrigerator for a week before, which means you'll bring something with huge personality to the table. Either way, this might become a tradition for your family. Good for a week.
Provided by Shauna James Ahern
Categories Appetizers and Snacks Seafood Shrimp
Time P1DT40m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice-cold water.
- Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
- Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
- Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.
Nutrition Facts : Calories 650.3 calories, Carbohydrate 18.4 g, Cholesterol 172.6 mg, Fat 57.4 g, Fiber 4.5 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 3088.6 mg, Sugar 1.5 g
PICKLED SHRIMP
Steps:
- Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.
BLOODY MARY SOUP SHOTS WITH SHRIMP AND PICKLED VEGETABLES
This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.
Provided by Meredith Deeds
Categories Soup/Stew Vodka Tomato Vegetable Appetizer Low Fat Quick & Easy Low Cal New Year's Eve Shrimp Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.
- Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.
- Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside.
PACIFIC NORTHWEST PICKLED SHRIMP
This refreshing recipe is one of my husband's favorites. I like to serve the sweet-sour pickled shrimp when we're entertaining. People say it's addictive! -Kathy Wright, Highland, California
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on., Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours., Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.
Nutrition Facts : Calories 67 calories, Fat 5g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 107mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
PICKLED SHRIMP
A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a cocktail party hors d'oeuvre or toss them into a salad.
Provided by Mike Lata
Categories Appetizer Seafood Shrimp Fennel Carrot Zucchini Summer Coriander Cumin Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings as an appetizer
Number Of Ingredients 17
Steps:
- Blanch vegetables: In a large pot of boiling, salted water, blanch carrots, fennel and zucchini until firm-tender, 1 minute. Use a slotted spoon to remove vegetables and plunge directly into an ice-water bath. Remove and dry on paper towels. In a medium bowl, toss blanched vegetables with 1 teaspoon salt. Chill in refrigerator until you are ready to assemble dish.
- Make pickled vegetables: In a sauté pan over medium-low heat, heat 1/2 olive oil and sweat the onion, pepper, garlic, spices and 1 teaspoon salt until soft, about 10 minutes. Stir in wine, vinegar and thyme. Remove from heat and let stand 15 minutes.
- Meanwhile, bring salted water to a boil in a large pot, then turn off heat. Stir in shrimp and let cook until firm but still slightly translucent in the center, 1-2 minutes depending on size of shrimp. Place cooked shrimp in a nonreactive dish and sprinkle with remaining 1 teaspoon salt. Then pour pickled vegetable mixture over shrimp.
- Cover with plastic wrap and refrigerate at least 4 hours or overnight. Before serving, stir in blanched vegetables and remaining 1/2 cup olive oil. Adjust seasoning, adding more salt and vinegar if needed. Garnish with parsley.
BEST PICKLED SHRIMP
These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.
Provided by NicoleMcmom
Time 8h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
- Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
- Serve chilled.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 14.6 g, Fiber 1 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 642.8 mg, Sugar 0.8 g
More about "pickled shrimp and vegetables recipes"
JESSE HOUSTON'S PICKLED SHRIMP RECIPE - SOUTHERN LIVING
From southernliving.com
Category Entree, Dinner
- In a large stock pot, add water, Old Bay, salt, and lemon juice. Bring to a boil. Add sliced onion, garlic, and fennel. Allow to cook until tender, approximately one minute. Remove onion, garlic, and fennel, and place on a sheet tray to cool.
- Add shrimp to boiling liquid and cook for about 2 minutes, or until just cooked through. Remove shrimp from the liquid and place on a sheet tray. Refrigerate until cool. Once shrimp and vegetables are cool, mix the vegetables and shrimp in the remaining ingredients to marinate. Add to jars, and top with remaining marinade. Save in the fridge for up to 2 days.
PICKLED SHRIMP - SIMPLE SHRIMP RECIPE | SOUTHERN FOOD …
From southernfoodandfun.com
5/5 (4)Total Time 24 hrs 20 minsCategory AppetizersCalories 255 per serving
- In a medium saucepan, bring the sugar, vinegar, and oil to a boil. Remove from heat and allow to cool.
- Layer half the shrimp and cover with half the onions. Sprinkle all over with salt, pepper, garlic powder, pickling spice, and a few dashes of Worcestershire sauce. Repeat layer, then pour the vinegar mixture over the shrimp and cover tightly with lid. Place in refrigerator.
PICKLED SHRIMP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PICKLED SHRIMP AND VEGETABLES | HEALTHY SEAFOOD …
From mantitlement.com
MEDITERRANEAN STYLE SAUTEED GARLIC SHRIMP | THE …
From themediterraneandish.com
EASY SHRIMP AND VEGETABLES SKILLET – COOKIN' WITH MIMA
From cookinwithmima.com
PICKLED SHRIMP, SAVANNAH-STYLE – GARDEN & GUN
From gardenandgun.com
Estimated Reading Time 4 mins
A RECIPE FOR CHARLESTON PICKLED SPICED SHRIMP - NOT ENTIRELY …
From notentirelyaverage.com
EASY RECIPES FOR WHEN YOU'RE BURNED OUT - THE NEW YORK TIMES
From nytimes.com
PICKLED SHRIMP RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
THESE SHRIMP TACOS SHOW SEAFOOD AND CHEESE CAN GET ALONG
From lockhaven.com
EGGS LOUIS ARMSTRONG RECIPE - TODAY
From today.com
SHRIMP AND PICKLED VEGETABLES SOBA BOWL - HEALTHY NIBBLES BY …
From healthynibblesandbits.com
THESE SHRIMP TACOS SHOW SEAFOOD AND CHEESE CAN GET ALONG
From abcnews.go.com
PICKLED SHRIMP | COOK'S COUNTRY RECIPE
From americastestkitchen.com
JALAPEñO-PICKLED SHRIMP AND VEGETABLES RECIPE - DONALD …
From foodandwine.com
SHRIMP BANH MI WITH QUICK PICKLED VEGETABLES - THE SCHMIDTY WIFE
From theschmidtywife.com
THESE SHRIMP TACOS SHOW SEAFOOD AND CHEESE CAN GET ALONG
From postandcourier.com
PAN-FRIED NOODLES WITH COCONUT SHRIMP AND VEGETABLES RECIPE
From bonappetit.com
DISNEY EATS: FOODIE GUIDE TO ASIAN AMERICAN PACIFIC ISLANDER …
From disneyparks.disney.go.com
CHIMICHURRI SHRIMP SALAD - PEAS AND CRAYONS
From peasandcrayons.com
THIS PICKLED SHRIMP RECIPE, WITH HERBS AND SPICES, MAKES AN ...
From washingtonpost.com
JESNA STEPHEN | HOME FOOD RECIPES | FOOD BLOGGER ON INSTAGRAM ...
From instagram.com
CRISP PICKLED VEGETABLES RECIPE - ADAM PERRY LANG - FOOD & WINE
From foodandwine.com
You'll also love