Tuesday, June 2, 2015

#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.

  • 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

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.


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

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

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