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Pickled Shrimp In Canola Oil

sportingchef's picture
Scott Leysath and Capt. Chad Zingarelli are at it again with Henry Lowe's Pickled Shrimp recipe.
Ingredients
  Shrimp 2 1⁄2 Pound
  Pickling spice 1⁄4 Cup (4 tbs)
  Shrimp 2 Quart (For Boiling Shrimp)
  Onion 1 Medium, quartered
  Bay leaves 4
  Lemon 1 , cut into 5 6 slices
  Artichoke hearts 1 Cup (16 tbs)
  Button mushrooms 1 Cup (16 tbs)
For marinade
  Canola oil 1 1⁄4 Cup (20 tbs)
  White vinegar 3⁄4 Cup (12 tbs)
  Kosher salt 1 1⁄2 Teaspoon
  Celery seed 2 1⁄2 Teaspoon
  Capers with juice 2 1⁄2 Tablespoon
  Tabasco sauce 1 Tablespoon
Directions

Heat marinade ingredients in a medium saucepan over medium heat. Bring to boil to blend flavors. Remove from heat and thoroughly cool marinade.

Bring water and pickling spice to a boil over high heat for 4 €“ 5 minutes. Add shrimp and cook until just pink. Drain shrimp through colander. Place in large jars or a container with onion, bay leaves, lemon slices, artichoke hearts and mushrooms. Pour marinade over. Refrigerate for 12 hours before eating. Keep refrigerated.
For more information please visit: http://www.huntfishcook.com/

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Shrimp
Does pickled anything appeal to you? Here is a video of Leysath pickling some shrimp. A simple recipe which goes done in minutes…but it needs to sit for a while, so you will have to plan ahead for this one.

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