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  • VOL 08, ISSUE 01 • WINTER 2020
Pickled Shrimp

Pickled Shrimp

Chef David Cunningham | Reinhart valdosta

Ingredients

  • 1/3 C Red Onion, finely diced
  • 1/2 C Green Onion, Scallion
  • 2 Tsp Garlic Whole, minced
  • 1 ½ Tbsp Mustard Creole Style
  • 2 ½ Tsp Sugar
  • 1/3 C Vinegar Cider
  • 1/2 C Oil Olive
  • 2 Ea Whole Bay Leaves
  • 1/2 Tsp Coarse Salt
  • 1/4 Tsp Black Pepper, Coarse
  • 1/8 Tsp Crushed Red Pepper

Boiled Shrimp

  • 2 lb White Shrimp
  • 1 ½ Gals water
  • 1/2 C Seasoning Cajun
  • 5 Ea Whole Bay Leaves
  • 2 Ea Lemon, sliced
  • 1 Ea Jumbo Onion, chopped
  • 3 oz Garlic, Whole Peeled
  • 1/4 C Coarse Salt

Preparation

  1. Combine red onion, green onion, parsley, crushed red pepper, garlic, mustard, sugar, salt and pepper in a bowl. Add vinegar and slowly whisk in oil to emulsify marinade. Add bay leaves. Add shrimp and toss to cover the shrimp. Refrigerate for 12 hours to 24 hours.
  2. Plating instructions: Serve in a large bowl or small jars with cocktail forks for individual servings.
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