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    Fish/Seafood

    Pickled Shrimp

    4 servings

    porzioni

    30 minutes

    tempo di preparazione

    1 day 40 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    1 pound uncooked medium shrimp, peeled and deveined

    2 tablespoons kosher salt, divided

    3 large lemons, zested and juiced

    ¼ cup finely chopped flat-leaf parsley

    2 tablespoons pickling spice

    2 cloves garlic, finely chopped

    ½ teaspoon red pepper flakes

    1 cup extra-virgin olive oil

    3 large shallots, thinly sliced lengthwise

    Istruzioni

    Fill a large bowl with ice-cold water.

    Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.

    Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.

    Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

    Nutrizione

    Dimensione della Porzione

    -

    Calorie

    650 kcal

    Grassi Totali

    57 g

    Grassi Saturi

    8 g

    Grassi Insaturi

    0 g

    Grassi Trans

    -

    Colesterolo

    173 mg

    Sodio

    3089 mg

    Carboidrati Totali

    18 g

    Fibra Alimentare

    5 g

    Zuccheri Totali

    2 g

    Proteine

    21 g

    4 servings

    porzioni

    30 minutes

    tempo di preparazione

    1 day 40 minutes

    tempo totale
    Inizia a Cucinare

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    Ingredienti

    1 pound uncooked medium shrimp, peeled and deveined

    2 tablespoons kosher salt, divided

    3 large lemons, zested and juiced

    ¼ cup finely chopped flat-leaf parsley

    2 tablespoons pickling spice

    2 cloves garlic, finely chopped

    ½ teaspoon red pepper flakes

    1 cup extra-virgin olive oil

    3 large shallots, thinly sliced lengthwise

    Istruzioni

    1

    Fill a large bowl with ice-cold water.

    2

    Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.

    3

    Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.

    4

    Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.