Pickled Shrimp??
 

I just recently learned, while watching an episode of CHOPPED!, that these things exist. They claimed they were a southern thing.....and googling recipes has led me to believe they are correct.

Anyone tried them? Made them at home? Reviews?






Pickled Shrimp Recipe : Paula Deen : Recipes : Food Network

Reading the reviews, if you want to try it, it appears the version above is NOT the one to try. :sidesplt:

Never heard of them, but sounds gross to me.

ummm, ya, no, wont be trying pickled shrimp. Now curried...ya man!

No way no how...would I try it...ewww :sidesplt: I wonder what part of the south this originates from. I have never heard of it. I like shrimp most any way it is prepared, but this just sounds nasty!! Ha Ha...are you gonna try to prepare it Lisa?

I think I would have to try them. :D With my parents being home canners they've pickled many things, so what difference would shrimp be? Has to be better than pickled pigs feet...:cool:

I will stick with pickled beets. :D

:thumbup:

My fam too we love dill and lemon buttered so I'm eager to try this now.

They pickle everything in the south I swear.

I had shrimp ceviche and it was amazing. It sounds similar. I would try it!

I love anything curried :D:D:D


I may have to give it a try :teethysmi:



I like anything pickled ~ but this sounds gross. As gross as it sounds, I'm still intrigued :sidesplt:

I agree :D and i just canned some

EW..shrimp. blech..

I think this is the right recipe.

Bobby's Pickled Shrimp

Ingredients

Cooking Liquid:

8 cups water
1 large stalk celery, coarsely chopped (about 2/3 cup)
1 large carrot, peeled and coarsely chopped (about 2/3 cup)
1 medium onion, chopped (1/2 cup)
3 fresh parsley sprigs
3 fresh thyme sprigs
2 cloves garlic
5 peppercorns
2 bay leaves
1 teaspoon salt
Shrimp:

2 pounds uncooked medium shrimp, peeled and deveined
1/2 cup cider vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon sugar
2 teaspoons salt
1 teaspoon dill weed
1 large onion, thinly sliced
12 whole peppercorns
6 bay leaves
6 cloves garlic
6 whole cloves
Directions

For the cooking liquid, in a large pot, combine all the cooking liquid ingredients. Place over high heat and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes. Strain, discarding the solids. Let the liquid cool in the pot.
For the shrimp: Add the shrimp to the cooled cooking liquid. Heat over medium-high heat for 8 minutes. When cooked, remove shrimp to a bowl and reserve the liquid.
In a large bowl, whisk together the cider vinegar, lemon juice, sugar, salt, and dill weed. Add the shrimp and let stand for 15 minutes.
In each of 6 (8-ounce) jars, layer the shrimp and onion slices. Add 2 peppercorns, 1 bay leaf, 1 garlic clove, and 1 whole clove to each jar. Divide the vinegar mixture among the jars. Top off each jar with the reserved cooking liquid. Screw the lids on tightly and store in the refrigerator for up to 3 days. Discard bay leaves.

Seems to be a lot of variations. The other recipe said to wait up to TWO WEEKS to eat :eek: :eyeballpc: Probably to properly pickle the shrimp. I wonder if the shrimp would get mealy in that time tho :confused:

I read it to say from two days up to two weeks? Like the shelf life is max two weeks?
To me this is more of marinated shrimp or shrimp ceviche. Not really pickled. It think the Pickled in the n ame kinda grosses people out.

ETA I've made coctail de cameron, (excuse my spelling) Mexican style shrimp cocktail. If I leave the shrimp in the juice for too long it overcooks it and get hard and not fresh tasting. I would imagine leaving the cooked shrimp in a brine/acid liquid like this for more than a day. For sure it would get overcooked.

That being said, let me try t his.

Does anyone want my recipe of soft boiled pickled eggs?