Recipe courtesy of Tanya Holland
Print
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
8 servings

Ingredients

  • 4 quarts water
  • 1 tablespoon kosher salt
  • 1 lemon, juiced
  • 1 teaspoon whole peppercorns
  • Pinch red pepper flakes
  • 2 pounds large shrimp, shelled and de-veined
Pickling marinade:
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1 teaspoon whole coriander
  • 2 bay leaves
  • 3 whole garlic cloves
  • 1/4 cup sugar
  • 1 teaspoon crushed red pepper
  • 1 lemon, zested
  • 1 tablespoon fresh thyme

Directions

Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Quick and Easy Pickles

Recipe courtesy of Alex Guarnaschelli

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

Potato and Pickle Salad

Recipe courtesy of Tiffani Thiessen

Dilly Pickled Egg Salad

Recipe courtesy of Megan Palmer

Pickled Cucumber Rainbow Carrot Slaw

Recipe courtesy of Kelsey Nixon

Emeril's Quick Shrimp Stock

Recipe courtesy of Emeril Lagasse

Marinated Raw Shrimp (Shrimp Ceviche)

Recipe courtesy of David Rocco

Shrimp Dumplings

Recipe courtesy of Chuck Hughes

Orange-Chipotle Shrimp

Recipe courtesy of Tiffani Thiessen

Trending Videos

Brunch Bonanza

So Much Pretty Food Here