TT National | Pickled Shrimp

Recipe adapted from Butcher & Bee, Charleston, SC

Pickled Shrimp
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This traditional Southern dish is reimagined by Butcher & Bee in Charleston, SC.
Servings
4
servings
Ingredients
  • 2¾ cups water1½ cups white vinegar1 cup apple cider vinegar1 large yellow onion, thinly sliced1 garlic clove, peeled2 jalapeños, sliced crosswise into ½-inch rings8 baby carrots, each sliced into quarters crosswise2 lemons, sliced into thin rings1¾ cups granulated sugar1 tablespoon celery seeds½ teaspoon yellow mustard seeds1½ tablespoons kosher salt1 pound 16-20 count peeled and veined shrimp
Directions
  1. Fill a large bowl with ice and water and set aside. In a large pot, combine the water, white vinegar, apple cider vinegar, onion, garlic, jalapeños, carrots, lemons, sugar, celery seeds, mustard seeds and salt. Bring to a boil, and then pour three-quarters of the brine into a large bowl and set into the ice water bath to cool. Once thoroughly cooled, refrigerate.
  2. Place the shrimp in a large bowl and pour the remaining hot brine over the shrimp. Set aside until the shrimp start to turn pink, about 30 seconds. Strain the shrimp (discard the brine) and add the shrimp to the bowl of the chilled brine. Cover with plastic wrap and refrigerate overnight.
  3. Drain the shrimp and vegetables and serve them in small bowls or mason jars.
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