Quick Pickled Shrimp with Pickling Cucumbers Three Ways

Photo by Beth Kirby

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6 servings

  • 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 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.
  • from Chef Erik Niel of Easy Bistro & Bar, Chattanooga, Tennessee

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