Skip to main content

Pickled Tequila Shrimp #FishFridayFoodies


It's time for Fish Friday Foodies' August event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try! This month Sid of Sid's Sea Palm Cooking invited us to make appetizers made with preserved fish, whether they're canned, dried, pickled or? Recipes incorporating preserved fish in a recipe, whether as a topper or a key ingredient. As an example, Sid shared a picture of Curried Herring, using pickled herring and making a curry sauce to go over them. Inspired!


Ingredients

  • 1 T peppercorns (I used a mixture of black and green)
  • 2 t coriander seeds
  • 1/2 C vinegar (I used an apple cider 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 shishito peppers
  • 8 to 10 Makrut lime leaves


Procedure
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.


The Rest of the Recipes

Comments

  1. I made pickled shrimp for the first time a few months ago. I was surprised at how easy and delicious it was.

    ReplyDelete
  2. This sounds delicious! I have never thought of pickling shrimp, but this is now on my list!

    ReplyDelete
  3. Wouldn't have thought to pickle shrimp but guess why not - sounds tasty!

    ReplyDelete
  4. I have to try this. We get can get fresh shrimp right off the boats and this would be a great dish to do for one of our Tapas Nights. Thanks so much for participating this month.

    ReplyDelete
  5. You made this pickle sound easy and quick to make, must try this.

    ReplyDelete

Post a Comment

Popular posts from this blog

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

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t