Years ago, filled with teenage angst and a need for adventure, I spent a sweltering hot summer on a sailboat sailing the coast of North Carolina. I learned every knot imaginable (which I have now since forgotten), saw wild horses, crawled in a ditch letting a
tornado water spout pass me by, and got to say fun things like, “come about,” “abaft the beam,”jibe-ho, and “abandon ship!” (because there was a tornado). There was also this one time where we were sleeping on the coast in tents and were abruptly awoken by the sheriff’s department to vacate the premises immediately due to a jail brake — true story. With all of the memories created that summer, there was one thing that stuck out the most, Quick Pickled Shrimp.
One hot afternoon, the air was still and heavy and the sun beat down on us with a blasting force. I remember my mouth feeling like I was chewing on cotton and I would do just about anything to feel ice on my throat. Thankfully, we went into shore and docked at a small town. Immediately after I stepped off the boat, in all it’s glory, was a restaurant with a big blue and white sign that called to me, “Ice Cold Pickled Shrimp!” Never having pickled shrimp and in the midst of a dire need for something wet and cold, I knew instantly it must have been a sign from God. Those bright orange crustaceans came in cold glass jars and were packed with cucumbers and red onion swimming in a sweet and spicy brine with mustard seeds. I ordered three, sat down on a wooden bench, devoured every last shrimp, and hugged the jars afterwards.
I hadn’t thought about those shrimp until I recently opened a jar of cold pickled okra on a blistering hot day and was instantly brought back to that restaurant. I now needed those cold shrimp in that slightly sweet and spicy jalapeño brine more than I needed anything else…
Cold, sweet, succulent shrimp, packed in jars with a refreshingly spicy/sweet pickling marinade, these Quick Pickled Shrimp are an easy summer meal — perfect on a hot day.
Cold, sweet, succulent shrimp, packed in jars with a refreshingly spicy/sweet pickling marinade, these Quick Pickled Shrimp are an easy summer meal perfect on a hot day.
for the shrimp
- 2 tablespoons Old Bay Seasoning
- 1 tablespoon kosher salt
- 1 yellow onion, peeled and quartered
- 1 pound medium to large wild-caught shrimp, peeled and deveined
for the pickling marinade
- 3/4 cup water
- 1/3 cup lemon juice
- 1/4 cup apple cider vinegar
- 3 tablespoons Tabasco Green Pepper Sauce
- 1/2 tablespoon sugar
- 1 teaspoon sea salt
- 2 shallots, peeled and thinly sliced
- 8 dill sprigs
- 2 teaspoons brown mustard seed
- Various vegetables, optional (okra, cherry tomatoes, red bell peppers, cucumber)
- 4 8-ounce glass jars with lids
- In a large pot of boiling water, combine Old Bay Seasoning, salt, onion, and celery and boil for 5 minutes. Add shrimp and boil for 2 minutes. Remove shrimp and immediately place in a bowl of cold ice water.
- In a large bowl, combine water, lemon juice, vinegar, Tabasco Green Pepper Sauce, sugar, and salt; stir until sugar is dissolved.
- Equally divide shrimp, shallots, and any vegetables you might use among the jars. Place 2 dill sprigs and 1/2 teaspoon of mustard seed inside each jar. Top each jar with pickling marinade and seal with the lids. Lightly shake and then store in the refrigerator for 20 minutes before serving. Serve with saltine crackers or a sliced baguette.
Can be made and refrigerated up to two days in advance.
Disclaimer: This post was sponsored by McIlhenny Co. all opinions are my own.