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Can a few of you share your favorite pickled shrimp recipes TIA
Posted on 2/16/21 at 4:40 pm
Posted on 2/16/21 at 4:40 pm
I've somewhat gone down a rabbit hole on this after acquiring about 20lbs of shrimp from a relative. It seems there's numerous directions you can go with it
My sister has a quick recipe that's surprisingly good using ketchup, lea & perrins, bellpepper, pearl onions, capers, etc
A cousin who has a restaurant in savannah sent me one using white balsamic, olive oil, italian seasoning packet , artichoke hearts, black olives, and halved cherry tomatoes
I googled and saw a poster mention a John Besh recipe that looked like it could be pretty good
I may end up doing a couple different versions and comparing notes for the future, so was hoping for a little input. Thanks food board
My sister has a quick recipe that's surprisingly good using ketchup, lea & perrins, bellpepper, pearl onions, capers, etc
A cousin who has a restaurant in savannah sent me one using white balsamic, olive oil, italian seasoning packet , artichoke hearts, black olives, and halved cherry tomatoes
I googled and saw a poster mention a John Besh recipe that looked like it could be pretty good
I may end up doing a couple different versions and comparing notes for the future, so was hoping for a little input. Thanks food board
6
Posted on 2/16/21 at 5:01 pm to Stagliano
Never heard of it..... sounds interesting.
Posted on 2/16/21 at 5:12 pm to CHEDBALLZ
Posted on 2/16/21 at 5:32 pm to Stagliano
I use one that Too Hot Tamales had in their show.
If you Google too hot tamales pickled shrimp recipe you can find it, it's very easy
If you Google too hot tamales pickled shrimp recipe you can find it, it's very easy
Posted on 2/16/21 at 5:45 pm to Stagliano
Frank Davis had one in his seafood cookbook. I don’t have it near me to share the recipe, but you may can find it.
Fun fact: It was actually a recipe from Dr Moody who ran LSU’s food science department for a while and was once the FDA’s top shellfish guy. Dr Moody is a great guy and taught me a lot.
Fun fact: It was actually a recipe from Dr Moody who ran LSU’s food science department for a while and was once the FDA’s top shellfish guy. Dr Moody is a great guy and taught me a lot.
This post was edited on 2/16/21 at 6:13 pm
Posted on 2/16/21 at 7:54 pm to Stagliano
it’s super easy
anything along the lines of a very vinegary vinaigrette will work.
go heavy on the garlic, herbs, aromatics
anything along the lines of a very vinegary vinaigrette will work.
go heavy on the garlic, herbs, aromatics
Posted on 2/16/21 at 8:08 pm to cgrand
I was sorta hoping another tomato base marinade might pop up. The one above I posted has potential but I can't help think theres a better route than a half bottle of ketchup 
whatever works I guess
I'm inclined to think a good bloody mary mix might make a good start. Maybe some onion, pickled green beans, throw a bay leaf or two in there. Idk
whatever works I guess I'm inclined to think a good bloody mary mix might make a good start. Maybe some onion, pickled green beans, throw a bay leaf or two in there. Idk
Posted on 2/16/21 at 8:17 pm to Stagliano
quote:
A cousin who has a restaurant in savannah sent me one using white balsamic, olive oil, italian seasoning packet , artichoke hearts, black olives, and halved cherry tomatoes
What restaurant? I can understand if you don’t care to answer.
This post was edited on 2/16/21 at 8:23 pm
Posted on 2/16/21 at 8:38 pm to mouton
It's a popular pizza/bar hangout spot on tybee. If you're pretty familiar with the island I probably don't have to say much more
Eta. Ah I see you live in the area. Then you definitely know where im saying
Eta. Ah I see you live in the area. Then you definitely know where im saying
This post was edited on 2/16/21 at 9:09 pm
Posted on 2/17/21 at 5:38 am to Stagliano
Definitely know what place you are referencing. Oddly as much as we go to Tybee we have never been. Do they do a pizza or salad with pickled shrimp?
Posted on 2/17/21 at 6:49 am to Stagliano
quote:
The one above I posted has potential but I can't help think theres a better route than a half bottle of ketchup
The hunts natural ketchup is a staple in my house. Not for fries. Because it is an amazing way to add tomato, acid, and umami to a dish.
Same for coconut aminos. Just a splash.
I just never let anyone see me do it.
Posted on 2/17/21 at 9:23 am to Stagliano
quote:
I googled and saw a poster mention a John Besh recipe that looked like it could be pretty good
This looks really good but I am concerned about the vegetables being to crunchy. Anyone here tried it? Did you blanch the vegetables first?
Posted on 2/17/21 at 7:57 pm to SixthAndBarone
The origin of most of Franks recipes were from other people.
Posted on 2/18/21 at 5:36 pm to Stagliano
If you can go to R&O's in Bucktown try their marinated crawfish tails. I'd try to imitate their version.
Posted on 2/20/21 at 8:45 am to Tbobby
Making this weekend. Bumping for new ideas/recipes.
Posted on 2/21/21 at 10:38 am to Stagliano
Can you post your cousins recipe?
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