Pickled Shrimp With Peppercorns

These pickled shrimp offer a bright, tangy flavor profile that makes them perfect for appetizers, salads, or light summer meals. The combination of champagne vinegar, crushed garlic, and a trio of peppercorns infuses the shrimp with complex warmth and acidity. Bay leaves and allspice add subtle earthy notes, while red chilies provide a gentle heat. This dish is quick to prepare but benefits from chilling time to allow the flavors to meld. Serve chilled as a refreshing starter or toss into a green salad for a protein-packed lunch. The preserved nature of the dish means it keeps well in the refrigerator, making it an excellent make-ahead option for entertaining or busy weeknights.

Cooking Method: Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 1246.0

Dietary: Gluten-free

Description

These pickled shrimp offer a bright, tangy flavor profile that makes them perfect for appetizers, salads, or light summer meals. The combination of champagne vinegar, crushed garlic, and a trio of peppercorns infuses the shrimp with complex warmth and acidity. Bay leaves and allspice add subtle earthy notes, while red chilies provide a gentle heat. This dish is quick to prepare but benefits from chilling time to allow the flavors to meld. Serve chilled as a refreshing starter or toss into a green salad for a protein-packed lunch. The preserved nature of the dish means it keeps well in the refrigerator, making it an excellent make-ahead option for entertaining or busy weeknights.

Ingredients

12 cup Water
5 Bay Leaves
1 tablespoon Coarse salt
1 1/2 teaspoon Whole black peppercorns
40 Uncooked Medium shrimp,

Directions

1
Peel and devein the medium shrimp, leaving the tails intact.
2
Bring 12 cups of water, 5 bay leaves, coarse salt, and 1 1/2 teaspoons of whole black peppercorns to a boil in a large pot.
3
Boil the brine for 10 minutes to infuse the flavors.
4
Add the shrimp to the boiling brine and cook until just pink, about 1 1/2 minutes.
5
Drain the shrimp and transfer them to a large bowl.
6
In a large saucepan, combine champagne vinegar (or white wine vinegar), thinly sliced red onion, crushed garlic cloves, dried red chilies, mustard seeds, black peppercorns, white peppercorns, pink peppercorns, dill seeds, bay leaves, allspice berries, and cloves.
7
Boil the vinegar mixture for 5 minutes.
8
Remove from heat and let the vinegar mixture cool for 15 minutes.
9
Pour the cooled vinegar mixture over the shrimp in the bowl.
10
Cover the bowl and refrigerate for at least 4 hours to allow flavors to penetrate.
11
Before serving, drain the shrimp well, discarding the onion, garlic, chilies, and spices.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1246.0kcal

% Daily Value *
Total Fat 17.1g27%
Saturated Fat 2.6g13%
Cholesterol 1520.0mg507%
Sodium 17776.6mg741%
Total Carbohydrate 97.0g33%
Dietary Fiber 33.0g132%
Sugars 2.1g
Protein 209.8g420%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Can be prepared up to 6 hours ahead. Cover shrimp with a damp paper towel and refrigerate.

Ingredients: Pink peppercorns are available at specialty food stores.

Variation: White wine vinegar can be substituted for champagne vinegar.

Keywords: pickled shrimp, champagne vinegar, peppercorns, garlic, red onion, bay leaves, allspice, appetizer, seafood, preserved, tangy, spicy, dill seeds, mustard seeds, make-ahead, chilled, salad topping

Read it online: https://www.chefs-mate.com/recipe/pickled-shrimp-with-peppercorns/