Pickled Shrimp

serves 4-6


*recipe can easily be doubled


1 1/2 teaspoons whole peppercorns

1/2 teaspoon crushed red pepper flakes (or to taste)

1/2 teaspoon whole cloves

1/2 teaspoon mustard seeds

5 bay leaves, broken

2 limes, juiced

3 tablespoons rice wine vinegar (sodium/sugar free)

2 tablespoons granulated sugar

1 lemon, halved

1 pound raw, easy-peel shrimp (21 to 25 per pound); thawed

1/4 cup olive oil

2 kirby cucumbers, sliced

1/2 medium white onion, top and root end removed; slice on the grain

4 ounces sharp white cheddar cheese, cut into 1/2 inch cubes

1 tablespoon chopped fresh dill

1/4 cup chopped fresh parsley

Kosher salt and freshly ground black pepper to taste


In a large bowl, whisk together the peppercorns, red pepper flakes, cloves, mustard seeds, bay leaves, lime juice, vinegar, and sugar.  Set aside.


In a large saucepan, bring 2 quarts of salted water to a boil.  Squeeze the lemon juice into the water and drop in the lemon halves.  Add the shrimp and boil until the shrimp just turn pink and float to the top, about 1-2 minutes.  Drain in a colander and rinse under cold water to stop the cooking process.  Leaving the tail shell intact, peel the shrimp body and legs.


Add the peeled shrimp to the marinade and toss to coat.  Add the onion, cucumber and cheese; toss again.  Cover and refrigerate overnight or for at least 6 hours.  Transfer the shrimp and vegetables to a serving bowl; add the parsley.  Season with salt and pepper and gently toss.  Serve chilled or at room temperature with toothpicks/small forks and Ritz crackers.  Enjoy!


Printed from thegalleygourmet.net