Best 2 Pacific Northwest Pickled Shrimp Recipes

Pacific Northwest pickled shrimp is a unique and flavorful dish that is perfect for any occasion. It is a great appetizer or snack, and can also be used as a topping for salads, tacos, or sandwiches. The briny, tangy flavor of the shrimp is perfectly complemented by the sweet and sour vinegar solution. Pickled shrimp is a versatile dish that can be enjoyed in many different ways.

Here are our top 2 tried and tested recipes!

PACIFIC NORTHWEST PICKLED SHRIMP

Pacific Northwest Pickled Shrimp image

This refreshing recipe is one of my husband's favorites. I like to serve the sweet-sour pickled shrimp when we're entertaining. People say it's addictive! -Kathy Wright, Highland, California

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 14

Ingredients

8 cups water
1/2 cup chopped celery leaves
1/4 cup mixed pickling spices
1 tablespoon salt
2 pounds uncooked shell-on shrimp (31-40 per pound)
PICKLING MIXTURE:
2 large onions, sliced
8 bay leaves
1-1/2 cups olive oil
3/4 cup white wine vinegar
3 tablespoons capers
2-1/2 teaspoons celery seed
1-1/4 teaspoons salt
1/4 teaspoon hot pepper sauce

Steps:

In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on., Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours., Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.

Nutrition Facts : Calories 67 calories, Fat 5g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 107mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

PACIFIC NORTHWEST PICKLED SHRIMP RECIPE

PACIFIC NORTHWEST PICKLED SHRIMP Recipe image

Provided by á-32773

Number Of Ingredients 14

Ingredients

PICKLING MIXTURE:
8 cups water
1/2 cup chopped celery leaves
1/4 cup mixed pickling spices
1 tablespoon salt
2 pounds uncooked shell-on shrimp (31-40 per pound)
2 large onions, sliced
8 bay leaves
1-1/2 cups olive oil
3/4 cup white wine vinegar
3 tablespoons capers
2-1/2 teaspoons celery seed
1-1/4 teaspoons salt
1/4 teaspoon hot pepper sauce

Steps:

1. In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on. 2. Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours. 3. Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.

Tips:

Choose fresh, high-quality shrimp for the best results.
Make sure to devein and clean the shrimp thoroughly before pickling.
Use a variety of spices and herbs to create a flavorful pickling liquid.
Allow the shrimp to pickle for at least 24 hours before enjoying.
Pickled shrimp can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Pickled shrimp are a delicious and versatile appetizer or snack. They are easy to make and can be enjoyed on their own or added to salads, sandwiches, and other dishes. With a variety of recipes to choose from, you can find the perfect pickled shrimp recipe to suit your taste.