Pickled Wild Caught Shrimp.
Pickled Wild Caught Shrimp.
- 2 pounds medium wild caught domestic shrimp, peeled & deveined or Peeled undeveined
- 1 cup thinly sliced yellow onion
- 4 bay leaves, crushed
- 2 ounce bottle of capers, drained and coarsely chopped
- 4 tablespoons fresh lemon juice
- 1 cup cider vinegar
- 1/2 cup olive oil
- 1 teaspoon minced garlic
- 1 teaspoon coarse or kosher salt
- 1 teaspoon celery seeds
- 1 teaspoon crushed red pepper
Time: About 5 minutes, plus overnight to marinate | Serves: 4
Mix all ingredients, except shrimp, in a large heatproof glass/ceramic bowl.
In a medium stock pot over high heat, bring four quarts of salted water to a rolling boil.
Add shrimp and cook until just pink, about one minute. (Shrimp will continue to “cook” in the marinade.)
Drain and immediately transfer to marinade tossing to coat shrimp.
Cover tightly and chill in refrigerator overnight.
Transfer shrimp and marinade to serving dish and serve chilled.
Lemon Shandy Peel and Eat Shrimp
Instructions Melt butter in a large sauce pan over medium-high heat. Add onions and garlic, sprinkle with a bit of salt and pepper, and sauté until translucent, about 3-4 minutes. Pour in beer, scraping any bits from the bottom, then add shrimp and the Old Bay seasoning and stir. Cover the pot and cook for 3-4 minutes or until the shrimp just turn pink and opaque. Remove the pan from heat, stir in the lemon juice and zest, and sprinkle with fresh parsley and additional Old Bay and salt & pepper, if needed. Serve immediately with crusty bread! Recipe courtesy of slimpickinskitchen.comFull Recipe
Wild Caught Louisiana Shrimp Burgers
FOR THE SHRIMP BURGERS: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions, hot sauce, and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side. FOR THE CREOLE MAYONNAISE: Combine the mayonnaise lemon juice and Old Bay to taste in a small bowl. To assemble, spread the toasted buns with the creole mayo, place burgers on buns and top with lettuce and tomato.Full Recipe
Buffalo Wild Shrimp
In a sauté pan, heat butter until melted on medium heat. Add shrimp cooking for about 2 minutes seasoning with salt and pepper. In a mixing bowl add mayo, cream cheese, mozzarella, cheddar, Franks hot sauce, Worcestershire sauce, ole bay seasoning, blue cheese, half of the sliced green onions, add shrimp and mix well until incorporated. Preheat oven to 375 degrees. Pour mixture into a buttered casserole dish and bake for 20 minutes topping with panko bread crumbs half way through. After the 20 minutes is done garnish with the remainder of green onions and serve with toast points or crackers. Bon Appétit !Full Recipe