Skip to main content

#HotSummerEats: Blueberry-Pickled Shrimp #Sponsor

On this third day of Hot Summer Eats, I wanted to create an appetizer using NOT Ketchup's Blueberry White Pepper. I've been really enamored with pickled shrimp recently.


Ingredients
  • 1 T peppercorns (I used a mixture of black and green)
  • 2 t coriander seeds
  • 1/2 C vinegar (I used a pineapple vinegar)
  • 1/4 C water
  • 1/2 t fleur de sel
  • 1 star anise
  • 2 bay leaves
  • 1/4 C freshly squeezed lemon juice
  • 1 T tequila
  • 1 T NOT Ketchup's Blueberry White Pepper Fruit Ketchup*
  • 1 t olive oil
  • 1 pound large shrimp with tails on, blanched just till opaque
  • 1/2 fennel bulb, thinly sliced
  • 1/4 C fresh blueberries

Procedure
In a small saucepan, toast the seeds and pepercorns until fragrant, approximately 60 seconds. Add vinegar, water, salt, star anise, and bay leaves. Bring to a boil and let cook for 5 to 6 minutes. Remove from the heat. Pour in the tequila, ketchup, lemon juice, and olive oil. Let come to room temperature.


Pack the shrimp, fennel, blueberries, and leaves into a lidded jar.Pour the pickling liquid over the shrimp. Fill up with cool water, if there's still space in the jar. Close up and refrigerate for at least 24 hours before serving. Serve chilled on a bed of lettuce.


Thanks, NOT Ketchup* - just one of our #HotSummerEats sponsors - for ingredients used in this recipe. Find NOT Ketchup on the web, on twitter, on facebook, and on pinterest.


*Full Disclosure: I received a bottle of Blueberry White Pepper Fruit Ketchup from NOT Ketchup for participating in #HotSummerEats. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.


Comments

  1. I have never even heard of pickled shrimp. I am intrigued.

    ReplyDelete
  2. I've never tried pickled shrimp either - this is going on the must-make list!

    ReplyDelete
  3. This is the second recipe I've seen this week for picked shrimp. Just read one last night in F&W.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa