Welcome! Subscribe now to view all shows. Login / Learn More
 

Bobby's Pickled Shrimp Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
6 to 8 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 to 8 Servings
$ /Serving

Bobby's Pickled Shrimp Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
6 to 8 Servings
$ /Serving

Ingredients

  • 8 cups water, 1 medium, chopped (1/2 cup) plus 1 large onion, thinly sliced
  • 1 large stalk celery, (about 2/3 cup) coarsely chopped
  • 1 large carrot, (about 2/3 cup) peeled and coarsely chopped
  • 3 teaspoons salt
  • 3 fresh parsley sprigs
  • 3 fresh thyme sprigs
  • 8 cloves garlic
  • 2 onion
  • 17 whole peppercorns
  • 8 bay leaves
  • 2 lb uncooked medium shrimp, peeled and deveined
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon dill weed
  • 1/2 cup cider vinegar
  • 6 canning jars and lids
  • 6 whole cloves

Preparation

For the cooking liquid, in a large pot, combine the water, celery, carrot, medium onion, parsley, thyme, 2 cloves garlic, 5 peppercorns, 2 bay leaves and 1 teaspoon salt; bring to a boil. Reduce the heat and simmer for 20-30 minutes. Strain, discarding the solids. Let the liquid cool in the pot.

For the shrimp, add the shrimp to the cooled cooking liquid. Heat over medium-high heat for 8 minutes. When ready drain, reserving the liquid.

In a large bowl, whisk together the cider vinegar, lemon juice, sugar, 2 teaspons salt, and dill weeds. Add the shrimp and let stand for 15 minutes.

In each of six 8-ounce jars, layer the shrimp and onion slices; add 2 peppercorns, 1 bay leaf, 1 garlic clove, and 1 whole clove to each jar. Divide the vinegar mixture among the jars. Top off each jar with the reserved cooking liquid. Screw the lids on tightly and store in the refrigerator for up to 3 days. Discard bay leaves.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

For the cooking liquid, in a large pot, combine the water, celery, carrot, medium onion, parsley, thyme, 2 cloves garlic, 5 peppercorns, 2 bay leaves and 1 teaspoon salt; bring to a boil. Reduce the heat and simmer for 20-30 minutes. Strain, discarding the solids. Let the liquid cool in the pot.

For the shrimp, add the shrimp to the cooled cooking liquid. Heat over medium-high heat for 8 minutes. When ready drain, reserving the liquid.

In a large bowl, whisk together the cider vinegar, lemon juice, sugar, 2 teaspons salt, and dill weeds. Add the shrimp and let stand for 15 minutes.

In each of six 8-ounce jars, layer the shrimp and onion slices; add 2 peppercorns, 1 bay leaf, 1 garlic clove, and 1 whole clove to each jar. Divide the vinegar mixture among the jars. Top off each jar with the reserved cooking liquid. Screw the lids on tightly and store in the refrigerator for up to 3 days. Discard bay leaves.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product