Pickled shrimp? Huh, what?

[Steve H]

Never heard of it. Sounds.....well. Not sure.

Pickled Shrimp: A Tangy, Spicy Delight!​

Ingredients:
1 lb shrimp, peeled and deveined
1 cup white vinegar
1 cup water
1/2 cup olive oil
2 cloves garlic, minced
1 tablespoon salt
1 tablespoon sugar
1 tablespoon red pepper flakes
1 tablespoon black peppercorns
1 bay leaf
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1 small onion, thinly sliced
Instructions:
Bring water and vinegar to a boil in a pot, then reduce heat to low.
Add garlic, salt, sugar, red pepper flakes, black peppercorns, bay leaf, mustard seeds, and coriander seeds. Simmer for 5 minutes.
Add shrimp to the pot and cook for 2-3 minutes until they turn pink and are just cooked through.
Remove from heat and let cool for 10 minutes.
Add the sliced onion to a jar and pour the shrimp mixture over it.
Seal the jar and refrigerate for at least 24 hours before serving.

Anyone every tried this?

 

[BrianGSDTexoma]

That reminds me I still need to make pickled northern pike. Has to many bones to eat normal.

 

[jaxgatorz]

Sounds great ! I am also glad to hear that Rafael and Elaine are together.

 

[chef k-dude]

I would try it if someone handed me some. Otherwise I've had my lifedose of shrimp. I make shrimp for the wife sometimes though and will eat it with her.

Not only did I extract myself from Facebook back in 2012, but I have tracker blockers on my browser so Facebook cant record my every move even though I'm not an account holder. So this is what I see mostly in your post!

That reminds me I still need to make pickled northern pike. Has to many bones to eat normal.

I do like pickled/marinated fish!

 

[normanaj]

I'll try anything once but my initial thought is I probably wouldn't like it.

 

[pineywoods]

chef k-dude see if you can see it now

 

[Brokenhandle]

chef k-dude see if you can see it now

That's way better Jerry... I had the same view as chef k-dude

Ryan

 

[mosparky]

I was intrigued by the idea several months ago when this came up on a pickled egg page. I don't remember seeing any recipes involving actually applying heat to cook the shrimp.
It's more or less a shrimp cerviche where the cooking is done by the citric acid in citrus fruit juice. In this case we are substituting vinegar for citrus juice.
The act of cooking the shrimp, then storing in vinegar would seem to me to be asking for it to be over cooked or otherwise degraded. None of the recipes I looked at, ventured into how long it would keep. They were all hinting at eat what you make, make more next time.
If you make it, I for one would be very interested to hear your take on it.

 

[processhead]

Pickled shrimp has been a staple in the Asian markets for years.
Pick up a jar and try it before jumping in and making your own.

 

[sandyut]

hmmm let us know if you try it. sounds...something. not sure

 

[chef k-dude]

chef k-dude see if you can see it now

Yep, that got rid of half a mile of what I snipped earlier. Maybe it wasn't my blocking extensions after all?

Pickled shrimp has been a staple in the Asian markets for years.
Pick up a jar and try it before jumping in and making your own.

View attachment 724607

Careful, this product may be fermented and nothing like the OP's posted recipe

Mắm tôm chua | Traditional Side Dish From Huế | TasteAtlas

Mắm tôm chua is a traditional side dish or condiment originating from Hue. This local specialty consists of lightly fermented shrimp in reddish sauce

www.tasteatlas.com

I might grab a jar for the heck of it next time I find myself at the Asian market, but I am much more cautious than the early days of me shopping there. There are some attractively packaged stuff that is nasty! I'm less adventurous after many a purchase fails. Asians have a very different palate!

 

[Steve H]

Sounds great ! I am also glad to hear that Rafael and Elaine are together.

Didn't see that this carried over. I deleted it.

 

[Steve H]

hmmm let us know if you try it. sounds...something. not sure

I'm waiting for someone to try it! Not sure if I want to.

 

[Gonna Smoke]

I'm waiting for someone to try it! Not sure if I want to.

I'm going tomorrow to restock my supply of shrimp, so maybe...

 

[DougE]

I can think of prolly 100 better uses for shrimp aside from pickling it. It may be awesome, but I'm good not knowing lol

 

[Winterrider]

I can think of prolly 100 better uses for shrimp aside from pickling it. It may be awesome, but I'm good not knowing lol

Ha ha, was thinking the same.

 

[in. pred]

interesting!!! i love shrimp! mite look for it at the rangdang.

That reminds me I still need to make pickled northern pike. Has to many bones to eat normal.

easiest way to cook pike is bake the fillet. butter a sheet pan and lay fillets on it skin side down(skin off for god sakes yuk) sprinkle salt pepper garlic and onion powder on top. then smear butter over the fillet. bake @375 20MIN. or until it flakes easily with fork. now for all those ybones. when its cooked all those bones will be sticking up out of the meat. you just simply pluck them out and chow down. no bones at all left! pike eat very well just like walleye imo.

 

[BrianGSDTexoma]

You must of seen this

 

[pineywoods]

You must of seen this

View attachment 724707

Ok but now you gotta tell us how it tastes. Did you use that same recipe?

 

[DougE]

Given that I don't like dill pickles, how is this in comparison?