Pickled Shrimp

February 1, 2021 • 0 comments

Pickled Shrimp
We start with a great shrimp, of course- like these Del Pacifico shrimp. We carefully poach them in a court bouillon, taking care not to overcook them. We keep them in the shell while poaching, because this helps protect their delicate flesh from overcooking as well as adding flavor- think of it as the shrimp equivalent of roasting something on the bone. Once they are poached, cooled (never rinsed) and peeled, we then marinate them in this pickling recipe for at least twelve hours or longer. Eat these straight out of the fridge, or serve at room temperature, as part of a larger brunch or cocktail hour spread. Or just nick them out of the fridge at midnight when no one's looking.
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (2 each, peeled, quartered, and thinly sliced) Onions
  • (1 tsp) Celery Seed
  • (1 tsp) Fennel Seed
  • (1 tsp) Yellow Mustard Seed
  • (1 tsp) Coriander Seed
  • (4 ea) Dried Hot Chili, such as Arbol
  • (1/4 tsp) Cayenne Pepper
  • (1 cup) Olympiana Extra Olive Oil
  • (6 ea, thinly sliced) Garlic Cloves
  • (4 ea, thinly sliced) Lemons
  • (8 each) Bay Leaves
  • (1/4 cup) Lemon Juice, Fresh Squeezed
  • (1/4 cup) White Wine Vinegar
  • (3 lbs, poached, see note below for instructions) Wild Mexican Shrimp



Combine all ingredients in a bowl and toss well. Let rest at least 12 hours.

Poached shrimp


1 ea onion, quartered

1 each celery stalk, cut in 4 pieces

1 ea lemon, sliced

1/2 bunch parsley

1 tbl kosher salt

3 lbs shell-on shrimp


Put onion, celery, lemon, and parsley in a large pot with 8 cups of water, bring to a boil, and then lower to a simmer. Simmer for 15-20 minutes to develop flavor. (This is the court bouillon, and is a more flavorful medium for poaching shrimp than plain water.) Add the shrimp and the salt, return to a simmer, and then turn off the heat. Do not boil! When shrimp have just begun to curl and turn pink, drain but do not rinse. You'd be rinsing away the flavor. Spread out shrimp on a tray to cool. When cool, peel (or not) and proceed with recipe. Peeled is nice from an ease of eating standpoint, but if I'm having a backyard party, I leave the shells on and turn it into a "peel & eat" situation.

Loosely adapted from Frank Stitt's "Southern Table."

Pappa al Pomodoro
October 22, 2020 • 0 comments
with customization by Grapevine Local Food Marketing