Pickled shrimp

By John Becker and Megan Scott
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Pickled shrimp:

  • 900 grams - 1.1 kilograms shell-on shrimp, deveined
  • 2 cups cider vinegar
  • 1 cup flat beer
  • 1 large lemon, very thinly sliced
  • 1/2 red onion, sliced paper thin
  • 5 garlic cloves, smashed
  • 1 tablespoon cracked black peppercorns
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • Leaves from 1 bunch celery
  • 1 tablespoon celery seed
  • 1 to 2 teaspoons Tabasco, to taste

Poached or 'boiled' shrimp:

  • 900 grams - 1.1 kilograms shell-on shrimp, deveined
  • 2 celery ribs, cut into 5 centimeter pieces
  • 1 medium onion, cut into eighths
  • 1 small lemon, quartered
  • 1/2 bunch parsley
  • 8 black peppercorns
  • 2 bay leaves
  • 1 tablespoon salt
  • 1/2 teaspoon cayenne pepper
  • 10 cups water


Pickled shrimp:

  1. In a large bowl, combine cider vinegar, flat beer, lemon, red onion, garlic, black pepper, sugar, salt, celery leaves, celery seed, and Tabasco.
  2. Add the shrimp to the pickling liquid. Weigh the shrimp with a plate to keep them submerged beneath the brine and marinate in the refrigerator for 24 hours before serving. Serve them with saltine crackers or soda crackers.

Poached or 'boiled' shrimp:

  1. Combine, in a large saucepan, celery ribs, onion, lemon, parsley, black peppercorns, bay leaves, salt, cayenne pepper, and water. Bring to a boil, then reduce the heat and simmer, uncovered, for ten minutes. Strain the liquid and return it to the pan.
  2. Add shrimp. Return the liquid to a boil, reduce the heat, and simmer, uncovered, for two to three minutes or until pink and firm. Drain the shrimp immediately and transfer to a platter to cool.


Exerpted from the 2019 edition of Joy of Cooking with permission from Scribner/Simon & Schuster Canada. All rights reserved.

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