Sunday, May 24, 2015

Pickled Shrimp with Pico de Gallo for #SundaySupper


Today, in honor of Memorial Day, the Foodie Stuntman - DB! -  at Crazy Foodie Stunts is hosting #SundaySupper with a red, white, and blue theme. I only managed two of the three colors. What a fun list of dishes today.

Ingredients
Pickled Shrimp

  • 1 T peppercorns (I used a mixture of black and green)
  • 2 t coriander seeds
  • 1/2 C vinegar (I used a white vinegar)
  • 1/4 C water
  • 1/2 t fleur de sel
  • 10 cloves of garlic
  • 1/4 C freshly squeezed lemon juice
  • 1 T tequila
  • 1 pound large, peeled, deveined shrimp with tails on
  • 4 to 6 serrano chiles, halved lengthwise
  • 8 to 10 kaffir lime leaves

Pico de Gallo
  • 1 T vinegar (I used a white vinegar)
  • juice from 1 orange
  • juice from 2 limes
  • 1 small red onion, peeled and diced
  • 2 banana peppers, deseeded and diced
  • 1 hatch chile, deseeded and diced
  • 1 C fresh tomatoes (I used cherry tomatoes, but use what you have)
  • 1/4 C organic cilantro leaves, chopped
  • pinch of fleur de sel
  • freshly ground pepper

Procedure
Pickled Shrimp
In a small saucepan, toast the seeds and pepercorns until fragrant, approximately 60 seconds. Add vinegar, water, salt, and garlic. Bring to a boil and let cook for 5 to 6 minutes. Remove from the heat. Pour in the tequila and lime juice. Let come to room temperature.


Pack the shrimp, peppers, and leaves into a lidded jar.


Pour vinegar mixture over the top. Add water if the shrimp is not totally submerged. Seal jar and refrigerate for at least 8 hours before serving.


Pico de Gallo
Place all of the ingredients - except for the salt and pepper - in a small mixing bowl. Blend gently and let stand for 15 minutes to blend flavors. To make this more spicy, just hotter peppers such as a habanero or jalapeno.

Serve at room temperature. This salsa stays fresh for up to 3 hours. If you refrigerate it, use quickly because it will begin to ferment.

Serve shrimp on individual plates with a topping of the pico de gallo.

Here's what the rest of the #SundaySupper crew brought to the table...
Food Using One Color 
Red Food
White Food
Blue Food
Food Using Two Colors 
Red and White Food
Blue and White Food
Red, White and Blue Food

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

12 comments:

  1. Mmmmm....your pickled shrimp look irresistible!! Have a wonderful Memorial Day!

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  2. Two colors with bunches of flavors. The pickled shrimp sounds quite wonderful to me. I love shrimp any way and pickling it is something I need to try.

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  3. I absolutely love this. I'm totally making these!! FABULOUS idea.

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  4. I have an old recipe for pickled shrimp that I have been meaning to give a try. Now that I have seen yours I know I have GOT to make them!!

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  5. These sounds so amazing !Definitely trying this for my shrimp loving husband! What a great recipe!

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  6. I've never even considered pickling shrimp so thank you for introducing me to the concept. It looks delicious. Thank you for participating this week!

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  7. Never heard of pickled shrimp before - it sounds interesting!

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  8. I've never had pickled shrimp, sounds DELISH!

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  9. Love all these unique ingredients. Tequila? How wonderful!

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  10. I need to make this soon! It looks so good!

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  11. I never would have thought of pickling shrimp. But then again my grandmother has a recipe for a shrimp salad that's almost pickle-esque. Sounds like a great appetizer.

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