Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Dill-Pickled Shrimp
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- Level: Easy
- Total: 6 hr 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 208
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 137 mg
- Sodium
- 350 mg
Save your leftover dill pickle juice to make this pickled shrimp appetizer for your next party. This Lowcountry classic consists of gently poached shrimp that gets pickled in a vinegary marinade. Dill pickle juice is packed with built-in flavor and works well with the other bold ingredients. For best results, make it a day ahead to let the shrimp fully absorb all the pickled goodness. Serve chilled with saltines and hot sauce.
- Level: Easy
- Total: 6 hr 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 208
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 137 mg
- Sodium
- 350 mg
Ingredients
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Directions
- Combine 8 cups water and 2 tablespoons salt in a large saucepan. Squeeze the juice from the lemon halves into the water and add the lemon halves as well. Bring to a boil over medium-high heat.
- Meanwhile, whisk together the pickle brine, olive oil, vinegar, mustard, coriander seeds, sugar and 1/2 teaspoon pepper in a large bowl. Add the chopped pickles, red onion, celery and chile pepper. Taste and add salt, if needed.
- When the water comes to a boil, reduce the heat to low and add the shrimp. Poach until just cooked through, 2 to 3 minutes. Remove with a slotted spoon to a paper towel-lined plate. Pat dry, then add the warm shrimp to the bowl with the pickle mixture; stir well. Cover and refrigerate at least 6 hours or overnight, stirring once or twice.
- Remove the shrimp from the refrigerator about 30 minutes before serving. Stir in the chopped parsley and dill. Serve with saltines and hot sauce.
