Pickled Shrimp from Chef Frank Stitt

Pickled Shrimp is a southern favorite that is refreshing and perfect for a crowd of summer guests.

Photograph by Christopher Hirsheimer

The best time to buy shrimp is right off the docks. Fortunately, we have fresh seafood on the Gulf Coast and fishmongers to buy from. I like to stop in to Destin Ice in Destin to pick up Stone Crab Claws, Royal Reds to boil, and white shrimp for this recipe, Pickled Shrimp.

This Pickled Shrimp recipe is a Southern favorite that I could eat year round. Versatile and refreshing, it’s a delicious dish for spring and summer, and perfect for entertaining. It can be doubled and tripled easily depending on your crowd.

Chef Frank Stitt, owner and executive chef of Highlands Bar and Grill, Bottega Restaurant, Bottega Cafe, and Chez Fon Fon in Birmingham, Alabama, was inducted into the James Beard Foundation “Who’s Who of Food and Beverage” in 2011. He was also named the “Best Chef in the Southeast” in 2001, and was a 2008 finalist for the its national “Outstanding Chef” award. Known for elevating Southern cuisine, his flagship restaurant Highlands Bar and Grill was selected the winner of the “Outstanding Restaurant” award this week for 2018. Chef Stitt says, ““We are motivated by the seasonality of the Gulf Coast fishing industry. We create our menu around the most pristine, impeccable fish we can get our hands on. This should hold true for the home cook as well. Go with it, improvise your menu around it, and always make a point to choose the freshest, best fish you can get.”

Pickled Shrimp

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• Author: Chef Frank Stitt
• Total Time: 35 minutes
• Yield: 6-8 servings 1x

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Description

This Pickled Shrimp recipe is a Southern favorite, offering a refreshing and versatile dish perfect for spring and summer gatherings.

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Ingredients

Scale 1x2x3x

• 3 lbs. boiled shrimp (cleaned and deveined (see below))
• 2 med. onions (quartered)
• 1 c. extra virgin olive oil
• 1/2 cup white wine vinegar
• 1 tsp. salt
• 1 1/2 tsp. celery seed
• 6 garlic cloves (thinly sliced)
• 1 tsp. fennel seeds
• 1 tsp. mustard seeds
• 1 tsp/ coriander seeds
• 14 bay leaves
• 4 dried hot chili peppers
• 1 tsp. freshly ground white pepper
• 1/2 cup fresh lemon juice

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Instructions

1. In a large pot, fill with water and add 1 onion (quartered), 1 celery stalk (cut into pieces), 1 lemon (sliced), and 4 flat-leaf parsley sprigs. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes to infuse the flavors.
2. Add the shrimp to the pot and cook for 2-3 minutes, or until they are pink and opaque. Remove the shrimp and let them cool. Peel and devein the shrimp, if necessary.
3. In a large bowl, combine the boiled shrimp, 2 quartered onions, extra virgin olive oil, white wine vinegar, salt, celery seed, and thinly sliced garlic cloves. Toss thoroughly to coat the shrimp with the marinade.
4. Transfer the mixture to a large glass jar or airtight container. Cover and refrigerate overnight to allow the flavors to meld together.
5. Before serving, give the jar a gentle shake to redistribute the marinade. Serve the pickled shrimp as an hors d’oeuvre or as part of a seafood platter.

Notes

For best results, use the freshest shrimp available, ideally from a local fishmonger. This recipe can be easily doubled or tripled for larger gatherings. Store the pickled shrimp in the refrigerator for up to 3 days. Serve chilled as an appetizer or as part of a seafood platter.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Cuisine: Southern

Nutrition

• Serving Size: 1/2 cup
• Calories: 250
• Sugar: 1
• Sodium: 600
• Fat: 18
• Carbohydrates: 5
• Fiber: 1
• Protein: 20
• Cholesterol: 200

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