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Quick Pickled Shrimp with Pickling Cucumbers Three Ways


2 pounds large Gulf brown shrimp, peeled, deveined, tails left on

Your favorite good-quality crackers, broken into pieces

Salt and pepper

Poaching Liquid

2 lemons

1 quart water

3 tablespoons kosher salt

Pickling Mix

½ cup lemon juice

¼ cup champagne vinegar

1½ cup extra virgin olive oil

3 dashes Tabasco

12 bay leaves

6 thyme sprigs

4 cloves garlic, crushed

1 teaspoon celery seed, toasted

1 teaspoon mustard seed, toasted

Pinch whole black peppercorns

Pinch chili flakes

Quick Pickles

1 cup hot water

½ cup champagne vinegar

¼ cup sugar

2 tablespoons salt

1 tablespoon mustard seed

1½ pounds picking cucumbers, ½ pound cut into slices, ½ pound peeled with peeler into ribbons, and ½ pound peeled, halved, and seeded, then cut into half moons


  1. Allow shrimp to warm to room temperature.
  2. Combine poaching liquid ingredients in a small pot and bring to a simmer for 5 minutes.
  3. Poach shrimp in the liquid for 90 seconds, then drain in a colander and let cool.
  4. Combine all wet ingredients of pickling mix in a mixing bowl with bay leaves, thyme, and garlic.
  5. Add remaining spices to the mixing bowl, along with the shrimp.
  6. Cover and refrigerate for at least 1 hour (up to 6 hours).
Quick Pickles
  1. Combine all ingredients except cucumbers in a bowl with the hot water, making sure the sugar and salt is well dissolved.
  2. Add the ½ pound sliced cucumbers and toss, then cover and refrigerate for at least 1(up to 24 hours). Note: Hold the cucumber ribbons and moons in a covered dish in the refrigerator.
Assemble Salad
  1. In a bowl combine all the cucumbers and season with salt and pepper.
  2. Mound the cucumbers on each plate, then place the broken crackers around and over the cucumbers.
  3. Top with the drained pickled shrimp.
  4. Drizzle each plate with 1 tablespoon pickling liquid from the shrimp.
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