Quick Pickled Shrimp!

Happy Monday! I hope your weekend was great. There is so much to do on the weekend during the summer in Savannah. There is always an opportunity to go to the beach or out in the boat. We didn't go to the beach this weekend but me, the boys and their sweet cousins did spend the day in the pool yesterday leaving me hot, exhausted and ready for bed last night! If you’re like me, a full day in the sun means I am going to be pretty thirsty and hungry pretty much all day long to help keep my energy up! There aren’t many savory foods that are refreshing enough to actually serve when you’re out in the salt water and sun, but this recipe is an exception.

Memorial Day weekend, we took a boat trip to Williamson Island with my parents and some of their friends, one of whom brought this amazing Pickled Shrimp served with ciabatta bread. It was so delicious. It was stored in a cooler on the beach which is a must to help keep the ingredients crisp and cool. This paired with some bread, boiled peanuts and watermelon made for a wonderful beach meal.

I’ve included a list and pic of your ingredients. The Ace Pear Cider was just thrown in for good measure… and for me. It’s a very refreshing summertime drink, so you may want to try it. And it’s gluten free!

INGREDIENTS

-1 pound medium shrimp

-Kosher salt

-1/2 medium fennel bulb thinly sliced

-1/2 medium onion thinly sliced

-2 garlic cloves, thinly sliced

-1/2 Fresno chile or red jalapeño, thinly sliced

-1 small bottle of capers

-seeded 1/2 cup fresh lemon juice

-1/4 cup apple cider vinegar

-1/4 cup extra-virgin olive oil

-2 tablespoons fennel fronds

-Freshly ground black pepper

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PREPARATION

Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes.

Drain the shrimp and rinse under cold running water until it's cool. You can use fresh shrimp that need to be peeled and deveined. I unfortunately did not have the “shrimp hook-up” from my dad this week, so I bought the raw frozen shrimp from Kroger which were just as good and it was already shelled. It was a little pricier than the shell-on shrimp, so you can buy the cheaper ones instead if you have the time to peel them.

Go ahead and chop up all of your ingredients. I really enjoyed the fennel. It was a new flavor for me in a salad. It smells like anise or licorice, which I am not a fan of, but for some reason, in this recipe, it just worked. In some grocery stores, the fennel will be label “anise” which is actually incorrect. Anise is actually a seed that comes from the plant. So when looking or fennel, just pull out your smart phone and use google images to make sure you are buying the right thing. That’s what I did. I could not find the fresno chile or red jalapeño at the smaller grocery store I went to, so I just used regular jalapeños, and let me say… it was SPICY. If you’re not a fan of spicy food, you may want to stick with just one or two of the peppers, or even do a sweet pepper instead.

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Juice your lemon. A little trick: if you roll your lemon on the counter for a bit, it will make the juicing much easier.

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Combine shrimp, fennel bulb, onion, garlic, chile, capers, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.

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Once you’re finished, admire you beautiful dish, take a whiff of the aroma, and drink some of your pear cider. I guarantee this will be a hit at your next beach party. Serve it with some bread to soak up the pickling liquid, or even over a salad for a side dish at dinner. I could even see making a pasta salad out of this. If you decide to try this, I hope you share where and how you served your pickled shrimp!

Enjoy!

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