The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Pickled Shrimp

Advertisement

Ingredients

1 shallot, finely diced

2 tablespoons capers

1 orange, juiced and zested

1 lemon, juiced and zested

¼ cup apple cider vinegar

¼ cup vegetable oil

1 teaspoon celery seed

⅛ teaspoon salt

2 tablespoons sugar

Pinch cayenne pepper

1 teaspoon red pepper flakes

¾ pound U-10 or extra-colossal shrimp, deveined, and peeled, leaving tail

Directions

  1. Make shrimp brine by mixing together all ingredients except shrimp in a medium pot.
    Bring to simmer over medium heat.
  2. Place shrimp in heatproof container with lid.
  3. Pour hot brine over shrimp. Gently stir to completely combine and to ensure even cooking.
  4. Shrimp should be rare but will continue to cook as they sit in acidic liquid. Season to taste  before serving.
Print Recipe