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Gallery Low-Country Pickled Shrimp Credit: Mike Krautter Recipe Summary prep: 30 mins total: 9 hrs Servings: 12 Yield: Serves 12
Ingredients Ingredient Checklist 1 bunch scallions, trimmed and thinly sliced (1 cup) 1 tablespoon fresh thyme leaves 1/4 cup finely chopped fresh chile peppers, ribs and seeds removed for less heat, if desired 3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons) 3/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 fresh or dried bay leaves 3 tablespoons sugar 1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined
Gallery Low-Country Pickled Shrimp Credit: Mike Krautter
Recipe Summary prep: 30 mins total: 9 hrs Servings: 12 Yield: Serves 12
Gallery
Low-Country Pickled Shrimp Credit: Mike Krautter
Low-Country Pickled Shrimp
Credit: Mike Krautter
Low-Country Pickled Shrimp
Recipe Summary prep: 30 mins total: 9 hrs Servings: 12 Yield: Serves 12
Recipe Summary
prep: 30 mins total: 9 hrs
Servings: 12 Yield: Serves 12
prep: 30 mins
total: 9 hrs
prep:
30 mins
total:
9 hrs
Servings: 12
Yield: Serves 12
12
Serves 12
Ingredients
Ingredients
- 1 bunch scallions, trimmed and thinly sliced (1 cup) 1 tablespoon fresh thyme leaves 1/4 cup finely chopped fresh chile peppers, ribs and seeds removed for less heat, if desired 3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons) 3/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 fresh or dried bay leaves 3 tablespoons sugar 1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined
Directions
Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl.
Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving.
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
