Been meaning to make this for a while...
Used the recipe (roughly) from the book y'all made fun of me for buyin'.. (Neeley's)..
Anyhow, pic turned out AWFUL, but this smelled/looked great while I wuz assembling in mason jars...
(It's gotta CHILL a while --- I'll report back)
(http://lh4.ggpht.com/_OWAlOFdBvAg/TDK-4JidT2I/AAAAAAAAAn4/VltIdMNi4Ek/s800/IMG00082-20100706-0015%20%282%29.jpg)
Very Interesting!
I mean .... If you can pickle pigs feet, pickle a okra, pickle a egg, pickle a pickle or
just get pickled ...... WHY not pickle a shrimp.
The image in the book really got my attention (it looked way better than mine)...
Maybe mine was so cloudy looking because it needs to sit a while (?)
Basically, it's boiled shrimp - like you would "regularly" do -- w/ crab boil, salt, lemons...
Let that cool.
In another pot, while the shrimp is boiling, ya mix vegetable oil (I used canola), red wine vinegar, lime juice, peppercorns, fennel seed, crushed red pep, bay leaves, bring to a boil, simmer a couple of minutes, remove from heat... Cool some, add sliced sweet onions, carrots, and mix w/ shrimp and sliced lemons...
(mighta forgot something, but that's basically it...)
What's not to like?
Quote from: hal4uk on July 05, 2010, 10:55:42 PM
The image in the book really got my attention (it looked way better than mine)...
Maybe mine was so cloudy looking because it needs to sit a while (?)
Basically, it's boiled shrimp - like you would "regularly" do -- w/ crab boil, salt, lemons...
Let that cool.
In another pot, while the shrimp is boiling, ya mix vegetable oil (I used canola), red wine vinegar, lime juice, peppercorns, fennel seed, crushed red pep, bay leaves, bring to a boil, simmer a couple of minutes, remove from heat... Cool some, add sliced sweet onions, carrots, and mix w/ shrimp and sliced lemons...
(mighta forgot something, but that's basically it...)
What's not to like?
Seriously, that does sound interesting!
So how long you have to let it sit?
Can you say ... pickled shrimp tacos or pickled shrimp dip or ...
golly my mind is running wild.
I reckon till it's COLD....
(And it's CHILLIN' now..)
Recipe says it will keep a couple of days (?)
I guess it gets too zingy/mushy after that?
Besides sounding GOOD... I like recipes that perfect to prepare a day ahead...
So I can FOCUS on my DigiQ ;D ;D ;D
OK, it is a short term thing.
Well I need to know when you eat them what you think.
Wonder if it would pickle a raw shrimp? ;D
Quote from: classicrockgriller on July 05, 2010, 11:19:41 PM
OK, it is a short term thing.
Well I need to know when you eat them what you think.
Wonder if it would pickle a raw shrimp? ;D
I wondered the same thing... The lime juice
should "cook" it (?)
Send me the recipe and I'll be your "Huckleberry"
Whaddya know...
Found it online (and the image is there too)
http://books.google.com/books?id=gOHk17_avW8C&pg=PA61&lpg=PA61&dq=Neely's+Florida+coast+pickled+shrimp&source=bl&ots=36ZTO03y9F&sig=JAQUFtnPpnI1hoyAXvEyT2AAgqw&hl=en&ei=n80yTMLtEIe3ngf-pInfCQ&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBgQ6AEwAA#v=onepage&q&f=false (http://books.google.com/books?id=gOHk17_avW8C&pg=PA61&lpg=PA61&dq=Neely's+Florida+coast+pickled+shrimp&source=bl&ots=36ZTO03y9F&sig=JAQUFtnPpnI1hoyAXvEyT2AAgqw&hl=en&ei=n80yTMLtEIe3ngf-pInfCQ&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBgQ6AEwAA#v=onepage&q&f=false)
Lemme know if that works ok...
Forgot about the creole mustard and crushed garlic (I put it all in there --- had the book on the counter) ;D
Got both booked marked, gotta love it.
Shine On You Crazy Diamond!
Are you SURE you & Darq ain't CUZZINS? ;D
(and WHY do I fritter and waste the hours in an offhand way?)
He might be and IF He is, that is kewl!
He loves pink floyd!
But ;D I've seen them, He has just heard them.
Sounds like if you put the shrimp in raw you would end up with "ceviche". Which would be awesome too. That reminds me....I think it is time to make some ceviche again. I haven't made it for a year or two.
Help a poor boy out, what is "ceviche"?
Q, they're still chilling right now...
But one thing that did occur to me...
Since you have to "cook" the mix (oil, vinegar, lime juice, and stuff)...
Seems like this could be SIMPLIFIED by throwing a bag of crab boil in the mix, and then just throw the shrimp in while it's HOT...
(Don't take much heat to cook shrimp anyway) ????
I dunno...
The price of shrimp may go out of site.
Reports of oil on Galveston Island today!
Glad I have a few lbs' in the freezer.
May have to call the shrimp man tomorrow.
Save some for me, Clark!
I'll swing by tomorrow (Wednesday) after work w/ your stuff.
Quote from: squirtthecat on July 06, 2010, 04:49:38 AM
Save some for me, Clark!
I'll swing by tomorrow (Wednesday) after work w/ your stuff.
10-4... thought you were coming by today? (
forget my Jerky??)
Quote from: hal4uk on July 06, 2010, 10:42:56 AM
Quote from: squirtthecat on July 06, 2010, 04:49:38 AM
Save some for me, Clark!
I'll swing by tomorrow (Wednesday) after work w/ your stuff.
10-4... thought you were coming by today? (forget my Jerky??)
I forgot everything!
These have been pickling for about 12 hours now...
Eating some now...
They're quite tasty!
I've had cerviche... Curious to try this one out!
Ceviche is basicly raw fish or seafood that is literaly cooked in an acid such as lemon or lime juice. Here is a link to a good website with an explanation and recipes. http://homecooking.about.com/od/shellfishrecipes/r/blsea12.htm
Here is a good shrimp recipe.
Impress your friends with this fresh recipe at your next fiesta! Inspired by the seaside villages in Puerto Vallarta this ceviche is a great low fat snack or appetizer.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutesIngredients:
•3 lbs small raw shrimp, cleaned
•4 large tomatoes, seeded and diced
•6 limes, juiced
•4 lemons, juiced
•1 cup cilantro leaves, chopped
•1 serrano chile, seeded and finely chopped
•1/2 of a cucumber, peeled and diced
•1 red onion, diced
•salt and pepper to taste
•3 tablespoons tomato sauce
Preparation:
Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will "cook" the shrimp. Toss with remaining ingredients and refrigerate for one more hour or longer. Enjoy with tortilla chips or as a topper for grilled fish!
I ate a WHOLE jar for lunch today (made two QUART jars of this stuff)...
The ONLY reason I ain't eating the other one NOW...
I'm trading for JERKY ;D
I'll definitely be doing this again!
(Probably tweak it a bit -of course- but it was awesome following the recipe)
Quote from: hal4uk on July 06, 2010, 07:22:25 PM
I ate a WHOLE jar for lunch today (made two QUART jars of this stuff)...
The ONLY reason I ain't eating the other one NOW...
I'm trading for JERKY ;D
I'll definitely be doing this again!
(Probably tweak it a bit -of course- but it was awesome following the recipe)
I've got 3 vac-bags of jerky nuggets with your name on them!
(and some other stuff in case they went south)
Quote from: squirtthecat on July 06, 2010, 07:27:18 PM
(and some other stuff in case they went south)
Went SOUTH? Huh?
Whatchu talkin' about?
I stopped by Hal's hood after work to drop off some leftover mason jars, lids and a goodie bag of rubs.
We split a jar of pickled shrimp he had just cracked open... Awesome! What a great mix of flavors...
Definitely worth a try.