Pickled Shrimp a Low Country Classic
By kmorganmoss • Aug 31st, 2008 • Category: Seafood & Fish, Tidbits & Noshings •
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Low Country food classics would most definitely include a recipe for Pickled Shrimp at the forefront. Shrimp are in abundance in our waters and many Southerners catch their own shrimp when shrimping season opens. This is not your typical hamburger or hot dog needed to celebrate Labor Day. Though I adore a good burger- I’ll take Pickled Shrimp in a heartbeat any time.
Shrimping isn’t taken lightly in the South and most every town up and down the coast holds their own version the festival “The Blessing of the Fleets” held each spring. The festivals all begin with local clergy who say a prayer much like this one, given in Savannah, by Reverend Jay Slocum:
“May the Lord bless this vessel and all therein”
“May he bless your going out and your coming in.”
This tradition has gone on for years with the idea of praying for a bountiful season and the safety of both Captains and crew aboard the shipping vessels. The Blessing is followed by a celebration and festival. Fresh shrimp caught in our Low Country waters can’t be beat, so don’t even bother trying.
What I liked about this dish is the fact that it is easy to make, though you do need to make a day before planning to eat it, so that all the flavors meld. Pickled Shrimp is a dish that begs for you to dive into the bowl with both hands to give all a good toss to combine your ingredients. Finally, Pickled Shrimp is the kind of food where by, a group of hungry eaters sit around a table with a plate, a pile of napkins, a cold drink and proceed to dig in chatting away between bites.
Licking your fingers, savoring the shrimp which are layered amongst sweet Vidalia onions and thinly sliced lemons that have been basking in oil olive, garlic, lemon juice and spices is the making of a good meal. This is a great appetizer or served over lettuce if you must. I on the other hand just enjoy eating them out of the big bowl as they are.
Once you have all the ingredients and it is a long list of picking spices, you are set to make these again and again and again, which you will do. If you are one of those less fortunate that do not have fresh shrimp at your disposal, by all means do not let that stop you from making this. Whether the shrimp is fresh or fresh frozen or merely frozen pre-cooked, it still will be worthy of your efforts. This recipe divides in half quite easily as well. Keeps for up to three days and still tastes good.
Pickled Shrimp
Frank Stitt, Southern Table
3 lbs of boiled medium shrimp
2 medium onion, quartered and thinly sliced. Use Vidalia onions if you can get them.
1 teaspoon celery seed
1 cup extra virgin olive oil
6 garlic cloves, thinly sliced
14 bay leaves
1 teaspoon fennel seed
1 teaspoon mustard seed
4 hot dried chili peppers
1 teaspoon freshly ground white pepper
1 teaspoon coriander seeds
1/4 cup white wine vinegar
1/2 cup fresh lemon juice
Combine all ingredients in a bowl and toss thoroughly, don’t be timid get in and use both hands. Pack all the ingredients into a glass jar or bowl, cover and refrigerate overnight to allow the flavors to come together.
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kmorganmoss is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently blogging and hopes to find her calling.
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I am so in awe of southern cooking, I can’t really explain it. I think it’s because of the way they feel about food and how they put they’re heart and soul into it. Not that others don’t, but there’s just something about southern food that draws me to it. This recipe looks and sounds so wonderful and I’m gonna make me some!!
Yum, I love pickled foods and this looks like a great way to eat shrimp!
That’s very interesting and original! I’d love to taste this gorgeous speciality!
cheers,
Rosa
Ooh, pickled shrimp! I don’t think I’ve seen that; the closest thing I’ve had would probably be ceviche.
Sounds good! Will try.
I love how it’s in a trifle dish! A trifle of shrimp!
Fabulous!!! Nothing like them in the world.
Man I love shrimp and that just looks so fresh and gorgeous! Can I ask what defines “low country” and I suppose then “high country”? I’ve heard it before but never known what it meant
I love pickled shrimp! Your pictures make me hungry and happy! Is there a house available next to yours?
I am ok for for September btw…
This looks delectable. What a wonderful tradition, too.
[...] Meanwhile, A Yankee in a Southern Kitchen has the goods on pickled shrimp, a staple of South Carolina low country cuisine. [...]
Lorraine- Low Country is the region of the low lying area between Coastel South Carolina & Georgia. Southern cuisine encompasses the South between Virginia down to Florida and stops at the Texas border. Included in Southern cooking is “Low Country cuisine” which is native to this specific area.
This looks very, very tasty. Much more interesting than hamburgers!
That shrimp bowl looks really good!
Pickled shrimp? Interesting. Looks pretty too, I like the colors together. It’s always fun to see what’s cookin’ in Mom’s kitchen. Too bad we’re too far away to taste it.
I’ve never had pickled shrimp, but this looks great!
These shrimp are calling my name! I could eat the whole bowl.
I really need to hang out in the South more… these recipes are really looking great! I’d eat this shrimp for sure!
This looks so good! It will be put on my to do list!
Well…I thought I had tried almost every type of shrimp imaginable, and then I find this.
I’ve never made or eaten pickled shrimp, but there’s always a first time. This sounds irresistible!
Wow, this looks SO good!
I’m always amaze at what people come up with. Great pictures.
Now I really like this idea.
I think this is a must do at my next get-together as a starter.
I suggest that the shrimp be cooked the day before and left in the shell until just prior to assemble - there is a lot of flavor in the shells and it will soak into the shrimp during the hold. I use a lot of the above mentioned ingredients in my cooking water.
If I made this I think it would be gone in a flash. My husband and boys love shrimp and this is something I need to make.
I’m back Kim but i have good reason, I have an award for you.
I absolutely love your blog. Can’t wait to make the french toast casserole this weekend!
AND IT’S FAT FREE !!!!!!!!!!!!!
big bonus, no?