Pickled shrimp is a Southern American dish made by marinating shrimp in vinegar, oil, and spices. The preparation process varies, but typically involves boiling the shrimp and adding them to a jar with other ingredients before pouring in the marinade. The dish can be stored in the refrigerator for up to two weeks and is a versatile side dish or appetizer.
Pickled shrimp is a staple of Southern American cuisine made by marinating shrimp in a mix of vinegar, oil, and spices. Preparing this shellfish dish is simple but time consuming. Once brined, the shrimp will keep for about two weeks in the refrigerator, but should be brought to room temperature before serving. Typically served as a hot appetizer, pickled shrimp is a versatile side dish for everything from salads to martinis.
Preparing pickled shrimp is a process that varies slightly between regions and even families. Typically, peeled and shelled prawns are added to boiling water in a pot. In some regions, crab boil seasoning is added to the water. The pot is then removed from the heat and the prawns stew in the water for about four minutes or until pink. While the shrimp may still be raw, they will continue to cook in the marinade.
Once the shrimp has been prepared, it is added to a mason jar with a tight lid. Some recipes call for the shrimp to be layered with Vidalia onions, turnips, or carrots. Others call for hard-boiled eggs, dried chili or jalapeno peppers, or lemon wedges. Capers are the most universal of these added ingredients that will affect the flavor of the shrimp.
The marinade can vary widely, but almost always includes vinegar and oil. Vinegar can be red, white or cider. Sometimes the marinade is diluted with a little water. Bay leaves, garlic, and whole peppercorns are fairly common spices added to the marinade, but there are many possible combinations. Some recipes include pickled spices, sugar, and red pepper flakes.
The shrimp and other solid ingredients should be layered until the jar is two-thirds full. The marinade is then poured into the jar until it is nearly but not completely full. There should be enough space at the top of the jar to allow it to be shaken to remix the ingredients. Once the jar is tightly sealed, the shrimp should pickle at least overnight or up to two weeks in the refrigerator. The ingredients should be remixed every other day by turning the jar upside down.
Although pickled shrimp is usually served as a summer appetizer, it has many culinary and social uses. Pat Conroy, a novelist, described how she relies on pickled shrimp as burial food, the Southern tradition of bringing food to the family of the deceased. It is common to find pickled shrimp on your picnic blanket or in a sandwich. Shrimp also makes a tangy salad dressing, novel martini side dish, or shrimp cocktail.
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