Favorite pickled/marinated shrimp recipes

I had this one a long time ago and recall it being very good, but I haven't made it.

3 lbs. cooked and peeled shrimp
2 large sweet onions
2 small jars capers
4-5 crumbled bay leaves
1 cup olive oil
4 Tablespoons balsamic vinegar
2 teaspoons oregano (1 fresh and 1 dry)
1 large lemon (juice and zest)
1 Tablespoon crushed and pulsed garlic
1 cup finely chopped parsley
2 teaspoons salt
½ teaspoon sugar
2 teaspoons cracked black pepper
½ cup Dijon mustard
2 Tablespoons Worcestershire sauce

Layer shrimp, onions, capers, and bay leaves. Cover with marinade in a large bowl or zip lock bag. Refrigerate a minimum of 8 hours. Stir well before serving.

I made John Besh's Pickled Shrimp once and it was well received and awfully pretty. I made it in a large tall glass jar.

Pickled Shrimp

I remember that I used the crab boil sachet when I made them. I would use that again.

I believe the recipe said 3 days which is usually about my deadline for seafood. With the brine, though, I think longer and the chef may have been cautious.

It’s a fun presentation. There were lots of oohs when I brought it in. You can tinker with ingredients like herbs etc… Look at the thread I linked. I watched his show on it which was different from the written recipe. I suspect he changed it up depending on what was available. Cucumbers would be good in it, I think.
ETA: I bought that big jar at Hobby Lobby just to make it.

Cucumbers should definitely be good in this. Gonna have to make this soon.

Here is one from Cook's Country that I saw them make on TV. It looks good, but I have not tried it. Like Gris Gris said, you could easily play around with the herbs and flavors after getting basic ideas from these recipes.

It has several good comments on their site. In response to questions, they stressed using whole allspice and coriander seeds (not ground) and fresh (not dried) dill.

Pickled Shrimp
Cook’s Country

2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
Salt
8 cups Ice
1 cup cider vinegar
¼ cup sugar
2 garlic cloves, smashed and peeled
3 bay leaves
1 teaspoon allspice berries
1 teaspoon coriander seeds
½ teaspoon red pepper flakes
1 cup extra-virgin olive oil
¼ cup capers,
minced
2 tablespoons Dijon mustard
2 tablespoons minced fresh dill
1 tablespoon hot sauce (They used Franks)
1 tablespoon Worcestershire sauce
1 cup thinly sliced red onion
1 lemon, cut into 6 wedges

Note: The shrimp need to be refrigerated for at least 3 hours before serving. After the max "marinating" time of 48 hours, these are best eaten within a day (or they can get too "pickly" and soft).

Combine 4 cups cold water, shrimp, and 2 teaspoons salt in Dutch oven. Set pot over medium-high heat and cook, stirring occasionally, until water registers 170 degrees and shrimp are just beginning to turn pink, 5 to 7 minutes. Remove from heat, cover, and let sit until shrimp are completely pink and firm, 5 to 7 minutes. Stir ice into pot and let shrimp cool completely, about 5 minutes. Drain shrimp in colander. Transfer shrimp to paper towel–lined baking sheet and pat dry.

Combine vinegar, sugar, garlic, bay leaves, allspice, coriander seeds, and pepper flakes in large bowl and microwave until hot, about 2 minutes. Stir to dissolve sugar. Let cool completely. Whisk in oil, capers, mustard, dill, hot sauce, Worcestershire, and 1 teaspoon salt until combined.

Stir onion, lemon wedges, and shrimp into vinegar mixture until thoroughly combined. Push to submerge shrimp in marinade, then place small plate on top to keep submerged. Cover and refrigerate, stirring occasionally, for at least 3 hours or up to 48 hours. To serve, remove shrimp from marinade using slotted spoon.

Looks awesome. I’ll pickle some shrimp soon. It’s been too long.