Pickled Shrimp Recipe

Ingredients:

• For the Shrimp:
• 1 pound large shrimp, peeled and deveined
• 1/4 cup water
• 1/4 cup white vinegar
• 2 tablespoons olive oil
• 1 tablespoon Old Bay seasoning (or your preferred seafood seasoning)
• 1/2 teaspoon salt
• For the Pickling Brine:
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 2-3 cloves garlic, smashed
• 1-2 jalapeños, sliced (adjust for spice preference)
• 1 teaspoon red pepper flakes (optional for extra heat)
• 1 bay leaf
• Fresh dill or parsley (for garnish)

Instructions:

1. Poach the Shrimp:

• In a pot, combine the water, white vinegar, olive oil, Old Bay seasoning, and salt. Bring to a simmer over medium heat.
• Add the shrimp to the simmering mixture and cook for 2-3 minutes, just until they turn pink and opaque. Do not overcook, as they will become rubbery.
• Remove the shrimp from the heat, drain them, and let them cool.

1. Prepare the Pickling Brine:

• In a separate saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, smashed garlic, sliced jalapeños, red pepper flakes, and bay leaf.
• Bring to a boil over medium-high heat, stirring until the sugar and salt are dissolved. Remove from heat and let the brine cool slightly.

1. Combine Shrimp and Brine:

• In a large jar or a glass container, layer the cooled shrimp. Pour the pickling brine over the shrimp until they are fully submerged.
• If using fresh dill or parsley, you can add it in for additional aroma and flavor.

1. Pickle the Shrimp:

• Seal the jar or container and refrigerate for at least 4 hours, preferably overnight. The longer you let the shrimp marinate, the more flavor they will absorb.

1. Serve:

• Serve the pickled shrimp chilled. They can be enjoyed on their own, with crackers, or as part of a seafood platter. You can also strain out the brine and serve the shrimp with a bit of the pickling spices for added flair.

Tips:

• Make sure to use fresh shrimp for the best flavor.
• Adjust the amount of jalapeños and red pepper flakes based on your spice tolerance.
• This recipe can last up to a week in the refrigerator if stored in an airtight container.

Enjoy your tangy and spicy pickled shrimp!