I'm planning on making some Pickled Shrimp for Thanksgiving. There are quite a
few recipes on the WWW that look quite good. Have any of you made this dish
before? Is it good?

Thanks,
Ellen

"SportKite1" > wrote in message
...
> I'm planning on making some Pickled Shrimp for Thanksgiving. There are
quite a
> few recipes on the WWW that look quite good. Have any of you made this
dish
> before? Is it good?
>
> Thanks,
> Ellen
>
>

Pickled shrimp, interesting! After you decided on a recipe, will you please
let us know how it turned out? I'm curious. Sounds like something my
husband would like.

kili

>From: "kilikini"

>Pickled shrimp, interesting! After you decided on a recipe, will you please
>let us know how it turned out? I'm curious. Sounds like something my
>husband would like.
>
>kili

Here are two recipes I'm trying to decide between. Shrimp is very reasonable
right now - $4.99 lb for both white and pink - so I thought it would be a good
"make-ahead" contribution to Thanksgiving.

Fox Hill Pickled Shrimp Recipe

1 pound shrimp
1 cup white vinegar
1/4 cup water
2 to 3 sprigs French tarragon
3 cloves
2 bay leaves
2 cloves garlic or 2 3-inch sprigs of garlic greens
10 to 12 black peppercorns
3 to 4 peeled shallots or 1 small onion

Boil shrimp quickly in two quarts of water until they just begin to turn pink.
Cool, shell, devein. Set aside.

In a saucepan, combine and bring to a fast boil the remaining ingredients.

Place shrimp in a glass jar and pour hot marinade over them. Cover securely and
shake to distribute herbs evenly.

Refrigerate 24 to 48 hours. Drain.

Serve with toothpicks on a bed of watercress.

Makes about six appetizer servings.


Second Recipe -
http://www.goodcooking.com/gest_rec/pkshrigr.htm

Ellen

>From: "kilikini"

>Pickled shrimp, interesting! After you decided on a recipe, will you please
>let us know how it turned out? I'm curious. Sounds like something my
>husband would like.
>
>kili

Here are two recipes I'm trying to decide between. Shrimp is very reasonable
right now - $4.99 lb for both white and pink - so I thought it would be a good
"make-ahead" contribution to Thanksgiving.

Fox Hill Pickled Shrimp Recipe

1 pound shrimp
1 cup white vinegar
1/4 cup water
2 to 3 sprigs French tarragon
3 cloves
2 bay leaves
2 cloves garlic or 2 3-inch sprigs of garlic greens
10 to 12 black peppercorns
3 to 4 peeled shallots or 1 small onion

Boil shrimp quickly in two quarts of water until they just begin to turn pink.
Cool, shell, devein. Set aside.

In a saucepan, combine and bring to a fast boil the remaining ingredients.

Place shrimp in a glass jar and pour hot marinade over them. Cover securely and
shake to distribute herbs evenly.

Refrigerate 24 to 48 hours. Drain.

Serve with toothpicks on a bed of watercress.

Makes about six appetizer servings.


Second Recipe -
http://www.goodcooking.com/gest_rec/pkshrigr.htm

Ellen

On 2004-11-09, SportKite1 > wrote:

> Here are two recipes I'm trying to decide between. Shrimp is very reasonable
> right now - $4.99 lb for both white and pink....

My plug for buying environmentally safe seafood:

http://www.mbayaq.org/cr/cr_seafoodw..._regional.aspx

Clicking on each entry will provide further information.

nb

One time on Usenet, (SportKite1) said:
> >From: "kilikini"
>
> >Pickled shrimp, interesting! After you decided on a recipe, will you please
> >let us know how it turned out? I'm curious. Sounds like something my
> >husband would like.

> Here are two recipes I'm trying to decide between. Shrimp is very reasonable
> right now - $4.99 lb for both white and pink - so I thought it would be a good
> "make-ahead" contribution to Thanksgiving.
>
> Fox Hill Pickled Shrimp Recipe

<snip>

They both sound good -- do let us know which one you choose and
how it turns out! I'm always looking for new appetizer recipes for
our annual New Year's party, especially the "make-ahead" kind...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

In article >,
(SportKite1) wrote:

> >From: "kilikini"
>
> >Pickled shrimp, interesting! After you decided on a recipe, will you please
> >let us know how it turned out? I'm curious. Sounds like something my
> >husband would like.
> >
> >kili
>
> Here are two recipes I'm trying to decide between. Shrimp is very reasonable
> right now - $4.99 lb for both white and pink - so I thought it would be a
> good
> "make-ahead" contribution to Thanksgiving.
>
> Fox Hill Pickled Shrimp Recipe
>
> 1 pound shrimp
> 1 cup white vinegar
> 1/4 cup water
> 2 to 3 sprigs French tarragon
> 3 cloves
> 2 bay leaves
> 2 cloves garlic or 2 3-inch sprigs of garlic greens
> 10 to 12 black peppercorns
> 3 to 4 peeled shallots or 1 small onion
>
> Boil shrimp quickly in two quarts of water until they just begin to turn
> pink.
> Cool, shell, devein. Set aside.
>
> In a saucepan, combine and bring to a fast boil the remaining ingredients.
>
> Place shrimp in a glass jar and pour hot marinade over them. Cover securely
> and
> shake to distribute herbs evenly.
>
> Refrigerate 24 to 48 hours. Drain.
>
> Serve with toothpicks on a bed of watercress.
>
> Makes about six appetizer servings.
>
>
> Second Recipe -
> http://www.goodcooking.com/gest_rec/pkshrigr.htm
>
> Ellen


I think I'd substitute dill for the tarragon,
but that's just me. ;-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

> Katra writes:
>
>>(SportKite1) wrote:
>> >From: "kilikini"
>> >
>> >Pickled shrimp, interesting!
>>
>> Here are two recipes
>>
>> Fox Hill Pickled Shrimp Recipe
>>
>> 1 pound shrimp
>> 1 cup white vinegar
>> 1/4 cup water
>> 2 to 3 sprigs French tarragon
>> 3 cloves
>
>I think I'd substitute dill for the tarragon,
>but that's just me. ;-)

No, it's me too... I hate tarragon, yik!

I'd omit the cloves too, I like them, very perfumy... but not with seafood...
I'm pretty certain my dental hygienist keeps a sachet of cloves tucked into her
cleavage.



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> Katra writes:
>
>>(SportKite1) wrote:
>> >From: "kilikini"
>> >
>> >Pickled shrimp, interesting!
>>
>> Here are two recipes
>>
>> Fox Hill Pickled Shrimp Recipe
>>
>> 1 pound shrimp
>> 1 cup white vinegar
>> 1/4 cup water
>> 2 to 3 sprigs French tarragon
>> 3 cloves
>
>I think I'd substitute dill for the tarragon,
>but that's just me. ;-)

No, it's me too... I hate tarragon, yik!

I'd omit the cloves too, I like them, very perfumy... but not with seafood...
I'm pretty certain my dental hygienist keeps a sachet of cloves tucked into her
cleavage.



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
(PENMART01) wrote:

> > Katra writes:
> >
> >>(SportKite1) wrote:
> >> >From: "kilikini"
> >> >
> >> >Pickled shrimp, interesting!
> >>
> >> Here are two recipes
> >>
> >> Fox Hill Pickled Shrimp Recipe
> >>
> >> 1 pound shrimp
> >> 1 cup white vinegar
> >> 1/4 cup water
> >> 2 to 3 sprigs French tarragon
> >> 3 cloves
> >
> >I think I'd substitute dill for the tarragon,
> >but that's just me. ;-)
>
> No, it's me too... I hate tarragon, yik!

I don't really hate Tarragon, just not on seafood!
It's fine for poultry, but I can't seem to keep it alive in neigher my
greenhouse nor my herb garden. ;-( I prefer it fresh, not dried.

Dill and seafood just seem to go together. And maybe, just maybe, a
teensy bit of rosemary... but not much!

I've done baked fish with lemon and fresh dill, with a few leaves of
fresh basil. Comes out nice, then dressed lightly with some salt free
lemon pepper.

>
> I'd omit the cloves too, I like them, very perfumy... but not with seafood...
> I'm pretty certain my dental hygienist keeps a sachet of cloves tucked into
> her
> cleavage.

Cloves IMHO would overpower the delicate flavor of shrimp. It's best to
use lightly flavored herbs. Maybe 1 clove if you want just a hint of it,
but I'd substitute peppercorns.

K.

> Sheldon

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"SportKite1" > wrote in message
...
> I'm planning on making some Pickled Shrimp for Thanksgiving. There are
> quite a
> few recipes on the WWW that look quite good. Have any of you made this
> dish
> before? Is it good?
>
> Thanks,
> Ellen

This one has been intriguing me for a while:

http://www.epicurious.com/recipes/re...s/views/105271


cheers,

rox

Katra wrote:

> In article >,
> (PENMART01) wrote:
>
> > > Katra writes:
> > >
> > >>(SportKite1) wrote:
> > >> >From: "kilikini"
> > >> >
> > >> >Pickled shrimp, interesting!
> > >>
> > >> Here are two recipes
> > >>
> > >> Fox Hill Pickled Shrimp Recipe
> > >>
> > >> 1 pound shrimp
> > >> 1 cup white vinegar
> > >> 1/4 cup water
> > >> 2 to 3 sprigs French tarragon
> > >> 3 cloves
> > >
> > >I think I'd substitute dill for the tarragon,
> > >but that's just me. ;-)
> >
> > No, it's me too... I hate tarragon, yik!
>
> I don't really hate Tarragon, just not on seafood!
> It's fine for poultry, but I can't seem to keep it alive in neigher my
> greenhouse nor my herb garden. ;-( I prefer it fresh, not dried.
>
> Dill and seafood just seem to go together. And maybe, just maybe, a
> teensy bit of rosemary... but not much!
>
> I've done baked fish with lemon and fresh dill, with a few leaves of
> fresh basil. Comes out nice, then dressed lightly with some salt free
> lemon pepper.
>
> >
> > I'd omit the cloves too, I like them, very perfumy... but not with
seafood...
> > I'm pretty certain my dental hygienist keeps a sachet of cloves tucked
into
> > her
> > cleavage.
>
> Cloves IMHO would overpower the delicate flavor of shrimp. It's best to
> use lightly flavored herbs. Maybe 1 clove if you want just a hint of it,
> but I'd substitute peppercorns.


Mebbe Sheldon's dental hygienist stashes some cloves in a place "lower" than
her cleavage...

;---p

--
Best
Greg "ducking and running..."

Katra wrote:

> In article >,
> (SportKite1) wrote:
> > Fox Hill Pickled Shrimp Recipe
> > 1 pound shrimp
> > 1 cup white vinegar
> > 1/4 cup water
> > 2 to 3 sprigs French tarragon
> > 3 cloves
> > 2 bay leaves
> > 2 cloves garlic or 2 3-inch sprigs of garlic greens
> > 10 to 12 black peppercorns
> > 3 to 4 peeled shallots or 1 small onion
> > Boil shrimp quickly in two quarts of water until they just begin to turn
> > pink. Cool, shell, devein. Set aside.
> > In a saucepan, combine and bring to a fast boil the remaining ingredients.
> > Place shrimp in a glass jar and pour hot marinade over them. Cover securely
> > and shake to distribute herbs evenly.
> > Refrigerate 24 to 48 hours. Drain.
> > Serve with toothpicks on a bed of watercress.
> > Makes about six appetizer servings.
> >
> > Second Recipe -
> > http://www.goodcooking.com/gest_rec/pkshrigr.htm
> >
> > Ellen
>
> I think I'd substitute dill for the tarragon, but that's just me. ;-)
> K.

I just have to add a little hot chiles somewhere. Some minced jalepenyo, & might use a
teeny sprinkle of cilantro. Red jalepenyos would keep their color better if added to
the hot vinegar. An interesting addition instead of cloves might be a juniper berry.
Edrena

In article .net>,
"Gregory Morrow" >
wrote:

> Katra wrote:
>
> > In article >,
> > (PENMART01) wrote:
> >
> > > > Katra writes:
> > > >
> > > >>(SportKite1) wrote:
> > > >> >From: "kilikini"
> > > >> >
> > > >> >Pickled shrimp, interesting!
> > > >>
> > > >> Here are two recipes
> > > >>
> > > >> Fox Hill Pickled Shrimp Recipe
> > > >>
> > > >> 1 pound shrimp
> > > >> 1 cup white vinegar
> > > >> 1/4 cup water
> > > >> 2 to 3 sprigs French tarragon
> > > >> 3 cloves
> > > >
> > > >I think I'd substitute dill for the tarragon,
> > > >but that's just me. ;-)
> > >
> > > No, it's me too... I hate tarragon, yik!
> >
> > I don't really hate Tarragon, just not on seafood!
> > It's fine for poultry, but I can't seem to keep it alive in neigher my
> > greenhouse nor my herb garden. ;-( I prefer it fresh, not dried.
> >
> > Dill and seafood just seem to go together. And maybe, just maybe, a
> > teensy bit of rosemary... but not much!
> >
> > I've done baked fish with lemon and fresh dill, with a few leaves of
> > fresh basil. Comes out nice, then dressed lightly with some salt free
> > lemon pepper.
> >
> > >
> > > I'd omit the cloves too, I like them, very perfumy... but not with
> seafood...
> > > I'm pretty certain my dental hygienist keeps a sachet of cloves tucked
> into
> > > her
> > > cleavage.
> >
> > Cloves IMHO would overpower the delicate flavor of shrimp. It's best to
> > use lightly flavored herbs. Maybe 1 clove if you want just a hint of it,
> > but I'd substitute peppercorns.
>
>
> Mebbe Sheldon's dental hygienist stashes some cloves in a place "lower" than
> her cleavage...
>
> ;---p

Was there ever any doubt? <lol>

K.

In article >,
The Joneses > wrote:

> Katra wrote:
>
> > In article >,
> > (SportKite1) wrote:
> > > Fox Hill Pickled Shrimp Recipe
> > > 1 pound shrimp
> > > 1 cup white vinegar
> > > 1/4 cup water
> > > 2 to 3 sprigs French tarragon
> > > 3 cloves
> > > 2 bay leaves
> > > 2 cloves garlic or 2 3-inch sprigs of garlic greens
> > > 10 to 12 black peppercorns
> > > 3 to 4 peeled shallots or 1 small onion
> > > Boil shrimp quickly in two quarts of water until they just begin to turn
> > > pink. Cool, shell, devein. Set aside.
> > > In a saucepan, combine and bring to a fast boil the remaining
> > > ingredients.
> > > Place shrimp in a glass jar and pour hot marinade over them. Cover
> > > securely
> > > and shake to distribute herbs evenly.
> > > Refrigerate 24 to 48 hours. Drain.
> > > Serve with toothpicks on a bed of watercress.
> > > Makes about six appetizer servings.
> > >
> > > Second Recipe -
> > > http://www.goodcooking.com/gest_rec/pkshrigr.htm
> > >
> > > Ellen
> >
> > I think I'd substitute dill for the tarragon, but that's just me. ;-)
> > K.
>
> I just have to add a little hot chiles somewhere. Some minced jalepenyo, &
> might use a
> teeny sprinkle of cilantro. Red jalepenyos would keep their color better if
> added to
> the hot vinegar. An interesting addition instead of cloves might be a
> juniper berry.
> Edrena
>
>

That's an interesting idea... or a shot of gin if you don't have juniper
berries. :-)

I'd pass on the cilantro, but mine are the genes that make it taste like
soap! :-P My dad loves cilantro but I avidly hate it. <sigh>

I agree with the addition of chiles.
I get hundreds of Petin chiles from my wild bushes every year and
usually put them into vinigar. It flavors it nice and warm and I can use
that in various dishes.

The cockatoo gets a lot of them! <lol>

K.