Southern Pickled Shrimp ~ A Southern Delicacy

today I'm going to show you how to do pickled shrimp if you've never heard of pickled shrimp it's a southern delicacy it's delicious and it's perfect for summer that's coming in the hot the heat when you want something light you don't want nothing bogging you down something real heavy it's perfect for that so I'm going to spend the next three weeks hitting on some recipes I've been wanting to do but just been putting them on a back burner but we're starting with this one I'm going to show you how to do it right now going to get started with these two pounds of Gulf Coast shrimp got them fresh this morning right here in Biloxi Mississippi I've got to remove the heads remove the shells and devein these so I've got all the shrimp done as you can see the shells are all they're completely debained I did leave the little tail sections on there to kind of give them a handle and here's the shells and heads and what I do with these is I will vacuum pack these or at least put them in a Ziploc you can make a really good seafood stock with the leftover heads and shells so in a big pot I've got four cups of water and into that I'm going to add two teaspoons of salt [Music] give that a little mix so I've got this on a medium-high heat end of that I'm going to add in the shrimp and we're just going to cook this gently over the next five minutes or so I don't want to overcook these matter of fact I want to under cook them a little because you'll see why later I'll just stir these occasionally over the next few minutes all right these have been going about three or four minutes and as you can see they're starting to get some reddish oranges color which indicates they are cooking this sort our temp is that that's only at 142 which means they are just barely cooking so the thermometer I'm using this is the thermopro lightning which means it reads lightning fast like one second fast they're running a really good deal on this thermometer right now the Links in the description for thermoprobe go there and use my exclusive discounts and get you one of these you won't regret it yeah we're getting a nice curl that's as far as I want to go with it so we're going to turn the fire off and into that I'm going to add all this ice that's just to cool it down we're going to cool them shrimp right back down what this is going to do is produce some very tender not mushy but very tender and juicy shrimp this is going to ensure that's what you end up with so while the shrimp are cooling I have been putting a few things together I've got one cup of apple cider vinegar I want to put it in this dish now into the vinegar we're adding one quarter cup of sugar that sugar is to tame down the vinegar to where it doesn't have such a severe bite now into that I've got some zatarans some crawfish and shrimp crab boil I went ahead and took two tablespoons of that we're going to add this to this I'm just going to pop this in a microwave for about two minutes just to heat it through dissolve that sugar so it just come out of the microwave with this as you can see it's really hot so you got to let all that cool down Stir It Up make sure all your sugar gets dissolved into that vinegar it's also releasing all the flavors and Aromas from that crab ball mix which is similar that particular one is very similar to a pickling spice it's got coriander seeds it's got allspice it's got a variety of things it's got Dill in it it's got a little bay leaf in it you could create your own you could read the ingredients offline of this and pretty much just make your own but we buy this stuff around here and it's uh real quick and easy and the other thing I did was went ahead and removed the shrimp and I blotted them dry with paper towels you need to kind of get off as much excess water as you can it's not critical but I would recommend taking the time to do that so I have allowed this to cool completely off I popped it in the fridge that made a short order of it we got our shrimp dried and I had prepped all the other ingredients this is going to go fast so into this I've got one cup of olive oil now I've got one quarter cup of Capers going in I've got one tablespoon of Worcestershire sauce going in got another teaspoon of just plain salt I've got one tablespoon of hot sauce and I'm using Tabasco you could use a Tabasco Louisiana hot sauce and also have two tablespoons of Dijon mustard so now you see why I said do not fully cook your shrimp I mean they're just barely cooked because this vinegar is going to continue to cook this shrimp kind of like a ceviche or actually exactly like a ceviche now there's different recipes for this I'm putting more of a south Mississippi twist to it with this Zatarain's going in here But there again they're all very related very similar now I want to take and add the shrimp that's some really nice sized shrimp I've got one whole red onion or purple onion some people call it that I have cut into slices like that and I've got one whole lemon that I've quartered actually is more than quartered I've got 10 individual wedges and I have removed the seed so all that goes in you just want to stir all this in really good make sure you get good coverage on everything the onions make sure the lemon is down there so it can pick up that acid that citric acid that's looking pretty good right there I think we're going to be fine with that I'm going to take this plate that I had the onions on and I just want to take and weight this down give it a good push I'm gonna put some Saran Wrap over this we're going to pop it in the fridge for three no more than four hours the thing about this and the fact that it's got all that vinegar it will continue to cook so if you think you're going overnight or something like that you're going to ruin the texture of these shrimp I would say three is an ideal number four be good it's been four hours and now I did pull some of the shrimp on top everything was buried under the reason I did that was to take a few thumbnails for presentation but man it looks fantastic and I actually got my wife to try one of these before I did just to see and what do you say they are fantastic okay well I'm fixing to find out so let me reach down in here and grab one that one looks like it'll work let's do a taste all right so here we go um fan tastic unbelievable Flavor now like I said earlier three to four hours they're ready to eat the texture is perfect on these just keep in mind you could probably stretch it into tomorrow I mean they'll be good tomorrow it's just the texture's gonna start changing the vinegar is going to work on it more and more and more if you know what I'm saying right now they are perfect well I'll take some dive head first into this bowl of shrimp me and my wife I hope you all enjoyed it hope you give it a try I'm out foreign [Music]

Channel: Smoky Ribs BBQ

Views: 5,480

Keywords: Southern Pickled Shrimp ~ A Southern Delicacy, how to make pickled shrimp, marinated shrimp recipe, russ jones smoky ribs, smoky ribs bbq, shrimp recipe, seafood, appetizers for parties, appetizer recipes, appetizer, southern, pickled, shrimp

Id: Ao6DLaYIp3I

Length: 8min 45sec (525 seconds)

Published: Fri Jun 02 2023