You know the old adage good things take time? Of course you do because you’re a literate human. IMO it’s totally true, but with some additions. For instance – how about a level of skill? Or maybe even just some good elbow grease? Special equipment perhaps? I am willing to bet that a lot of “good” things also take a fair amount of that other stuff too. But please, prove me wrong!
Enter pickled shrimp. These little dudes (sorry if you get bummed when I anthropomorphize food) are what happen when time and nearly no effort meet to make something that’s WAY more delicious than it has any right to be. You literally just boil the shrimp (the only real work here) and shove everything into a jar. Then pop that sucker in the fridge and let time take over. In about a day you will be rewarded with plump, zesty, herbaceous shrimp that are sitting in maybe the most flavorful liquid imaginable. Seriously – if you’re thinking this is low carb you are wrong because you will need all the bread to sop up that beautiful brine. But it’s so worth it, and guess what? It only took some good, old-fashioned time.
Easy Pickled Shrimp
- June 8, 2018
- 24 hr 10 min
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- 1 lb shrimp peeled and deveined (you can ask your fish monger to do this for you, or if you buy them frozen you can usually find them this way – it should say on the package)
- ½ C apple cider vinegar
- ½ C unseasoned rice wine vinegar
- ½ C canola or vegetable oil
- ¼ C capers with brine
- 1 tsp salt
- 1 tsp sugar
- ½ tsp chili flakes
- ½ tsp old bay
- ½ tsp brown mustard seeds
- ¼ C parsley, roughly chopped
- ¼ C dill, roughly chopped
- ½ red onion, sliced thin
- 1 lemon, sliced thin
- Step 1
- Bring 4ish cups of water to a boil in a medium saucepan.
- Step 2
- Add shrimp and cook for 3 minutes.
- Step 3
- Drain shrimp and rinse under cold water, set aside.
- Step 4
- Place all remaining ingredients in a glass jar or container with a tight fitting lid. Stir to combine and dissolve sugar and salt.
- Step 5
- Add shrimp, pushing them down into the liquid so all of them are covered with the brine.
- Step 6
- Cover and refrigerate for 24 hours.
- Step 7
- Eat lightly chilled or at room temperature.
- Step 8
- These will keep for a week (possibly longer) in the fridge so long as the shrimp are submerged in the brine. Personally I think they’re best on day three.