Pickled Shrimp With Lemon Chive Aioli Recipes

BEST PICKLED SHRIMP

Best Pickled Shrimp image

These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.

Provided by NicoleMcmom

Time 8h20m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup apple cider vinegar
½ cup olive oil
¼ cup lemon juice
1 small red onion, thinly sliced
1 medium lemon, thinly sliced
1 medium Fresno chile, thinly sliced
3 cloves garlic, smashed
3 leaf (blank)s bay leaves, crushed
2 tablespoons capers, roughly chopped
1 teaspoon celery seed
1 teaspoon lemon zest
2 tablespoons seafood seasoning (such as Old Bay®)
2 pounds large shrimp - peeled, deveined, and tails left on

Steps:

Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
Serve chilled.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 14.6 g, Fiber 1 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 642.8 mg, Sugar 0.8 g

LOW-COUNTRY PICKLED SHRIMP

Low-Country Pickled Shrimp image

Pre-dinner nibbles should awaken the appetite without filling you up. These pickled shrimp pay tribute to the rich culinary history of the maritime South. They're bright and fresh, with a piquant heat. Serve them in a bowl with some crostini and aioli on the side, and let guests assemble their own perfect bites.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 9h

Yield Serves 12

Number Of Ingredients 9

Ingredients

1 bunch scallions, trimmed and thinly sliced (1 cup)
1 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh chile peppers, ribs and seeds removed for less heat, if desired
3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 fresh or dried bay leaves
3 tablespoons sugar
1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined

Steps:

Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl.
Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving.

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