Pickled shrimp

Pickled shrimp

By
From
Deep South
Serves
4-6
Photographer
Andy Sewell

The Gulf of Mexico produces some of the best white shrimp. We like to eat them as fresh as possible from the time of catch. It is not uncommon to have friends coming from the coast with a haul of shrimp to share amongst the local community. During summer, when you find you have an excess on your hands, pickling them is a great way to extend their life for a few days. With some of the crispness of ceviche, this dish can be served as a first course, to scatter over a salad or as a snack on its own.

Ingredients

Quantity Ingredient
500g large raw prawns, peeled and de-veined
1 jalapeno chilli pepper, deseeded and finely sliced
1 bay leaf
a sprig mint
a sprig coriander
1/2 teaspoon coarsely ground black pepper
240ml cider vinegar
240ml water
20g light soft brown sugar
sea salt

Method

  1. Put the prawns, jalapeño, herbs and black pepper in a bowl. Bring the vinegar, water and sugar to the boil and pour this mixture over the prawns. Cover and leave to cool, then chill. Season with salt to taste and serve in the pickling liquid.
Tags:
American
Southern cooking
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