Pickled Shrimp
User Reviews
5
Pickled Shrimp
Description
This Pickled Shrimp recipe involves blanching pearl onions to easily peel them before combining with shrimp that has been cooked gently in water seasoned with Old Bay seasoning. The onions and shrimp are packed into jars along with sliced jalapenos for heat, capers with brine, dried thyme, mustard seeds, lemon juice, and olive oil to create a flavorful marinade.
Lemon juice brings acidity while olive oil offers richness, and the spices introduce complexity and heat. The jars are topped off with the cooking water and additional vinegar if needed to fully submerge the shrimp and onions.
After sealing, the jars are refrigerated allowing the shrimp and vegetables to pickle and develop flavor. The pickled shrimp can be eaten after 24 hours and remain good for one to two weeks, making them suitable for advance preparation as a tangy seafood appetizer or addition to salads.
Ingredients
- 10 ounces pearl onions
- 2 tablespoons Old Bay seasoning
- 1 pound Shrimp peeled
- 2 tablespoons capers with a little of their brine
- 3 jalapeno pepper sliced
- 1 teaspoon thyme dried
- 1 teaspoon mustard seeds
- 7 ounces lemon juice
- 1/4 cup olive oil
- distilled vinegar (see below)
Instructions
- Bring a couple quarts of water to a boil and boil the pearl onions for 3 minutes. Remove the onions but keep the water. Rinse the onion under cold water so you can handle them, then slice off the root end. Use your fingers to pop a cleaned onion out, leaving the peel in your hand. Compost the peels. Set the onions aside.
- Add the Old Bay to the onion water and bring it back to a boil. Add the peeled shrimp and turn off the heat. Pull the shrimp out after a couple minutes, when they are just cooked through.
- Divide the onions, sliced jalapenos and shrimp between three pint jars. Mix together the capers, a little of their brine, the thyme, mustard seeds, lemon juice and olive oil. Pour this evenly into the jars. Add a few spoonfulls of the cooking water.
- The shrimp need to be completely submerged, so top up with some vinegar if you need to. Hand-seal the jars and keep in the refrigerator. They will last a week or two, and can be eaten 24 hours after they're made.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3pints
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 33g | 66% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 381mg | 127% |
| Sodium | 1329mg | 55% |
| Potassium | 380mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 55.7mg | 62% |
| Calcium | 278mg | 28% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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