Gainesville chef shares recipe for pickled shrimp
A simple marinade of vinegar, oil, and peppers turns cooked shrimp into a cold appetizer that keeps for up to a week.
By Aisha Khan ·
Cooks in Gainesville, Florida, can prepare a cold seafood dish that lasts for up to one week in the refrigerator. The recipe, titled Tailgate Pickled Shrimp, uses basic pantry items and fresh produce to create a savory snack for outdoor gatherings.
The method begins with boiling two to three pounds of peeled, jumbo shrimp. The shrimp cook for approximately three minutes until firm. After draining and cooling, the cook layers the shrimp with thinly sliced onions and six to eight bay leaves in a glass or food-safe plastic container.
The marinade combines three-quarters cup of white vinegar with an equal amount of salad or olive oil. Cooks add two tablespoons of capers with their juice, two tablespoons of celery seed, one and one-half teaspoons of salt, and eight to ten drops of Tabasco sauce. The liquid base includes the juice of one lemon and one lime, plus one-quarter cup of finely chopped fresh Chile peppers.
After pouring the marinade over the layered shrimp and onions, the container requires a tight-fitting lid. The mixture refrigerates for three to seven days. During this period, the cook inverts the container several times to ensure the shrimp remain evenly immersed in the liquid.
The finished dish serves chilled. The recipe suggests garnishing with fresh dill or parsley. It pairs with rice crackers or sliced baguette. The ingredients allow for flexibility in heat level, as removing the ribs and seeds from the Chile peppers reduces spiciness.
The recipe appears in a recent segment from WCJB. It targets home cooks looking for make-ahead options for sports events or casual dining. The total preparation time includes the initial boil and the final marinating period.
Source: WCJB
