Ricky Moore of Saltbox Seafood Joint in Durham, North Carolina, shares his spiced pickled shrimp recipe. Seasoned with bay leaves, garlic, Texas Pete, and 7 Up, this pickled shrimp recipe packs tangy flavor into each bite, making them the for the perfect topping for canapés.
2 pounds extra-large shrimp, peeled and deveined
8 cups of ice
½ cup 7 Up
½ cup apple cider vinegar
¼ cup sugar
2 garlic cloves, smashed and peeled
3 bay leaves
1 tablespoon of pickling spice
1 cup extra virgin olive oil
¼ cup capers
2 tablespoons dijon mustard
2 tablespoons dill, chopped
1 tablespoon Texas Pete hot sauce
1 tablespoon Worcestershire sauce
1 cup red onion, thinly sliced into slivers
1 lemon, cut into 6 wedges
- Combine four cups cold water, shrimp, and two teaspoons salt in a dutch oven. Set over medium-high heat and cook, stirring occasionally, until water is 170 degrees and shrimp just begin turning pink, 5 to 7 minutes. Remove from heat, cover, and let sit until shrimp are completely pink and firm, 5 to 7 minutes more. Stir in ice and let shrimp cool completely, about 5 minutes. Drain and transfer to a paper towel-lined baking sheet; pat dry.
- In a large, heat-resistant mixing bowl, combine vinegar, sugar, garlic, bay leaves, and pickling spice and microwave until hot, about 2 minutes. Stir to dissolve sugar, and let cool completely. Whisk in oil, capers, mustard, dill, hot sauce, and Worcestershire; add salt to taste.
- Stir red onion, lemon wedges, and shrimp into vinegar mixture until thoroughly combined. Use spoon to push and submerge shrimp in marinade, then place a small plate on top to keep submerged.
- Cover and refrigerate, stirring occasionally, for at least 3 hours or up to 48 hours. Use slotted spoon to remove shrimp from marinade when ready to serve.
Recipe ByRicky Moore from Saltbox Seafood Joint in Durham, North Carolina