Jalapeno-pickled shrimp and vegetables recipe

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  • Yield: 6 Servings
  • Total Time: 4 Hours 30 Minutes


  • 3 cups water
  • 1 cup red wine vinegar
  • ½ cup diced carrot
  • ½ cup diced trimmed shiitake mushrooms
  • ½ cup diced turnip
  • 1 jalapeño, thinly sliced crosswise
  • 2 Tbsp sugar
  • 1 Tbsp kosher salt
  • 1 Tbsp dried oregano
  • 1 tsp ground fennel
  • 1 tsp crushed red pepper
  • 1 tsp freshly ground black pepper
  • 8 cups water
  • 1 lemon, halved
  • 5 bay leaves
  • 1 Tbsp kosher salt
  • 2 tsp cayenne
  • 1 lb shell-on large shrimp
How to Make It
    Make the Pickle
  1. In a medium saucepan, combine water, vinegar, carrots, mushrooms, turnip, jalapeño, sugar, salt, oregano, fennel, red pepper and black pepper and bring just to a boil, stirring to dissolve the sugar and salt. Transfer the pickling mixture to a large bowl and let cool completely.
  2. Meanwhile, Prepare the Shrimp
  3. Wipe out the saucepan. Add water, lemon, bay leaves, salt and cayenne and bring to a boil for 2 minutes. Add the shrimp and cook over moderately high heat until just white throughout, 2 to 3 minutes. Drain and transfer the shrimp to an ice bath to cool. Add the shrimp to the pickle, cover and refrigerate for 4 to 5 hours. Drain and peel the shrimp and serve with the pickled vegetables.

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