opt pickled shrimp

Pickled Shrimp

Pickled Shrimp

Easy to make, a savory taste that makes you want to come back for another bite, and does not require a lot of time. Make this for your next gathering instead of shrimp cocktail. Your guests will rave about this dish for a long time.
Course Appetizer

Ingredients
  

  • 1 Lb. of Raw Shrimp
  • 2 Lemons sliced
  • 1 Large Onion
  • 1 Tablespoon of Your Favorite Seafood Boil I purchased mine at the spice store
  • ½ Cup of White Vinegar
  • ½ Cup of Olive Oil
  • 1 Teaspoon of Salt
  • ½ Teaspoon of Salt for the Boiling Water

Instructions
 

  • Remove head and peel the shell and legs (I leave the tail on)
  • Devein shrimp if not already purchased this way
  • Boil a pot of lightly salted water (½ teaspoon of salt)
  • Add the shrimp along with half of the onion and slowly stir as they will boil up and foam
  • Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
  • With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)
  • Slice the lemon and the rest of the onion in thin rings
  • In a mason jar layer the lemon and some raw onion and then some shrimp and a sprinkling of your seafood boil. Repeat until all are gone.
  • Add the teaspoon of salt
  • Add the oil and vinegar
  • Place the lid on the jar and shake a few times
  • Place this in the refrigerator for a minimum of 8 hours
  • Make sure the shrimp is covered. If you need to, add a little water and more of the olive oil and vinegar mix to the brine.

Notes

Note This is not a canning recipe. Although the shrimp will be pickled, this is not meant for storing and will not be shelf stable. They are meant to be stored in the fridge and eaten with in a day or two. 
Tried this recipe?Let us know how it was!
  • 1 Lb. of Raw Shrimp 
  • 2 Lemons (sliced) 
  • 1 Large Onion 
  • 1 Tablespoon of Your Favorite Seafood Boil (I purchased mine at the spice store) 
  • ½ Cup of White Vinegar 
  • ½ Cup of Olive Oil 
  • 1 Teaspoon of Salt 
  • ½ Teaspoon of Salt for the Boiling Water
  1. Remove head and vein from shrimp if not already purchased this way
  2. Peel the shell (I leave the tail on) 
  3. Boil a pot of lightly salted water (½ teaspoon of salt) 
  4. Add the shrimp along with half of the onion and slowly as they will boil up and foam
  5. Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
  6. With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)
  7. Slice the lemon and rest of the onion in thin rings
  8. In a mason jar layer the lemon and some raw onion and then some shrimp and a sprinkling of your seafood boil.  Repeat until all are gone. 
  9. Add the teaspoon of salt 
  10. Add the oil and vinegar
  11. Place the lid on the jar and shake a few times
  12. Place this in the refrigerator for a minimum of 8 hours 
  13. Make sure the shrimp is covered if you need to add a little water and more of the olive oil and vinegar mix to the brine. 

Enjoy!

Spinach Salad w Shrimp and Avocado

  • 1 Cup of Romaine Lettuce
  • 1 Cup of Baby Spinach
  • 5 Jumbo Shrimp (peeled, deveined, keeping tails on)
  • ½ of an Avocado (pitted, sliced)
  • 4 Grape Tomatoes
  • 1 Oz. of Goat Cheese
  • 1 Tablespoon of Ginger, Garlic, Sriracha Dry Rub Seasoning
  • 1 Teaspoon of Butter
  • 2 Tablespoons of Pickled Red Onions
  1. Press dry rub on shrimp on both sides and set aside.
  2. Heat a frying pan on high and add butter to melt.
  3. Place the shrimp in the pan once it is hot and cook for 2 minutes on each side (don’t overcook).
  4. Rinse and dry the lettuce/spinach, add to your salad bowl.
  5. Add remaining salad ingredients on top.

This salad pairs well with our Balsamic Vinegar Reduction

Shrimp Cocktail

  • 1 and 1/2 Lbs. of Large Shrimp (with the heads removed) 
  • 1 Teaspoon of Peppercorns
  • 1 Teaspoon of  Celery Seed
  • A Bay Leaf
  • Half of an Onion (rough chopped)
  • 1/2 Cup of White Wine or Beer 

Option: Cajun Style skip all the above ingredients and just add: 

  • 1 Tablespoon of Old Bay Seasoning
  1. Prepare your shrimp by slicing down the back of the shrimp and removing the shrimp’s digestive tract. The larger the shrimp the bigger it is. 
  2. Remove all of the shrimp’s shell except the very end of the tail. 
  3. Boil 2 quarts of water with your chosen seasoning from this recipe.
  4. Get a bowl ready with ice water for plunging the shrimp in as soon as they are cooked. 
  5. When the water is boiling add the shrimp and lower the heat to medium. Watch the pot as they will boil over and make a mess if you are not careful. 
  6. As soon as the shrimp turn pink and or are firm you will want to remove them (they cook quickly so this is a matter of 3-5 minutes depending on the size of the shrimp.)
  7. Plunge them into the ice water bath and let them cool. 
  8. Once they are completely cold, dry them off and refrigerate if not ready to plate
  9. Serve over a bed of iceberg lettuce with our cocktail sauce recipe

Seafood Stock Recipe

  • Lobster Body, Legs, Shells
  • Shrimp Shells
  • Crab Shells
  • 1 Onion (rough chop)
  • 2 Carrots (rough chop)
  • 2 Celery Stocks (rough chop)
  • 2 Bay Leaves
  • Ground Pepper
  • 6-8 Cups of Water
  1. Place everything into a crockpot.
  2. Pour approximately 6-8 cups of water on top of the shellfish and vegetable mixture, enough to just cover the top (size of your crock pot will vary how much water you add).
  3. Cook on high for 6-7 hours.
  4. Turn the heat off, let cool for 1-2 hours.
  5. Strain through a very fine strainer to ensure no shells sneak through.
  6. Cool overnight in the refrigerator.
  7. Pour the stock in one-gallon size freezer bags, but only fill ½ way.
  8. Double up on the freezer bag and lay flat in your freezer.
  9. When ready to use simply take out of the freezer and place in cool water or put a bag in a large bowl to defrost.

Dishes that you can use with your seafood stock

  • Seafood Newburg
  • Chowder
  • Seafood Risotto
  • Paella
Cocktail Sauce

Oysters on the Half Shell

Eating Oysters on the half shell is one of my favorite things to do. Being originally from New England I have eaten lots of them harvested from the cold Northeast waters. In my opinion, cold water oysters are the best.

In early spring I did have some from Cape Hatteras, NC in the Outer Banks. They were harvested in the morning and by early afternoon I was enjoying them. I have to admit that they were some of the best I have ever had. In early spring the waters of NC are still very cold and these oysters were about as fresh as you can get.

Oyster shells should not be cracked or partially opened.

The meat of the oyster should be plump, and somewhat shiny. The oyster juice should be clear and should smell like the sea not foul or fishy.

Your oyster should be firmly attached to the shell and must be loosened with an oyster knife.

Serve with lemon and horseradish, your favorite cocktail sauce, or mignonette sauce Both are easy to make I have listed the ingredients for both below

  • 1 Cup of Ketchup.
  • 4 Tablespoons or Horseradish (bottles of prepared horseradish can be located in the daily section of most supermarkets)
  • 1 and 1/2Teaspoon of Fresh Lemon Juice
  • 1 Teaspoon of Worcestershire Sauce
  • 1 Teaspoon of your Favorite Hot Sauce
  • 1 Tablespoon Peppercorns (coarsely ground)
  • 1/2 Cup of Red Wine Vinegar
  • 2 Tablespoons Shallots (minced)

Cucumber Salmon Bites

This is a perfect appetizer for summer or anytime. My neighbors actually made these wonderful little appetizers that allow you to snack guilt free. Salmon is loaded with nutrients and cucumber is hydrating. 

  • 2 English Cucumbers (peeled and cut into 1″ – 1 and 1/2 circles_
  • 8 Ounces of Smoked Salmon (sliced and cut into bite sized strips)
  • (1) 8 Ounce Package of Cream Cheese (softened)
  • 1/2 tablespoon Horseradish
  • 1/2 Teaspoon of Lemon Zest
  • 1/2 Teaspoon of Lemon Juice
  • 1 Tablespoon of Capers( optional)
  • Fresh Dill Sprigs for Topping
  1. Trim ends from cucumbers and cut into bite-sized rounds. Scoop into one side of each with a spoon, forming a small cup. Drain cucumbers, scoop sides down, on paper towels for 15 minutes.
  2. Mix the cream cheese, lemon zest, lemon juice, horseradish and capers if you decided to use them together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

New England Fish Chowda

  • 3 Pieces of Raw Bacon  
  • 1/2 Cup of Butter (sliced)
  • 1 Lb. White Fish Haddock or Cod (cut into small bite size pieces)
  • 1 Medium Yellow Onion (diced)
  • 3 Stocks of Celery (diced)
  • 1 Cup of Flour
  • 2 Qts. of Half/Half Cream
  • 1 Teaspoon of  Fresh Garlic
  • 3 Cups of Clam Juice/ Fish or Lobster Stock
  • 1 Cup of Chicken Stock
  • 1 Bay leaf
  • 3 Sprigs of Fresh Thyme
  • Salt and Pepper to Taste
  • 3 White Potatoes (peeled and diced)
  1. In a large pot with a thick bottom; heat the stove on medium-high and add the diced bacon, cook till brown but not burnt.  
  2. Add ½ of the butter to the pot, drop the heat down to medium; add the onion and celery, cook for approximately 4 minutes, constantly stirring. Cook until onions look translucent.
  3. Add the garlic and cook for another 2 minutes.
  4. Add the other ½ of the butter and melt in within the bacon/veggie mixture.
  5. Add the flour to the mixture and incorporate, turn the heat down to medium/low and cook for 5 minutes (this is your roux that will thicken the “chowd-ah”.
  6. Add the clam/fish stock stirring slowly with a whisk, it will still be pretty thick.
  7. Start adding the cream using a whisk.
  8. Add the potatoes, thyme and the bay leaf (cook on medium/low heat for 40 minutes).

** If you par-boil the potatoes in a separate pot you cut out waiting 40 minutes.**

  1. Add the fish and parmesan cheese to the “Chowd-ah”  cook for 30 min on low.

Boston Mussels

Boston Mussels

Easy seafood recipe! Perfect as a meal for two with some nice crusty bread and a salad.
Course Dinner, Main Course
Cuisine Seafood
Servings 2

Ingredients
  

  • 1 Lb. Mussels
  • 1 Lb. Little Neck Clams
  • 2 Cloves Garlic minced
  • ½ White Onion sliced
  • 2 Sprigs of Scallion/Green Onion
  • 1 Link Chorizo Sausage sliced
  • ¼ Cup Sherry Wine
  • 1 ½ Cup Chicken Stock
  • Salt and Pepper to taste
  • 2 Tbsp Butter
  • ½ Lemon

Instructions
 

  • Remove the mussels and clams from packaging- throwing away any that are open or have a cracked shell.
  • Clean remaining, running under cold water, strain and set aside
  • Heat large fry pan on med/high heat add 1 tablespoon of butter, onion, and chorizo, cook for 3 minutes.
  • Add garlic and cook another 2 minutes, adding some salt and pepper.
  • Add Littlenecks and mussels stir around for 1 minute.
  • Add sherry wine and chicken stock and 1 Tablespoon of butter
  • Put the lid on the pan and cook mussels/clams for 4-5 minutes, stirring occasionally.
  • Serve in a bowl or over linguini.

Notes

Caution: If any clams/mussels did not open fully after cooking. DO NOT attempt to open and eat!
Keyword Dinner, easy
Tried this recipe?Let us know how it was!
Fish on plate with colorful veg to represent scales

Italian Baked Haddock

Fish on plate with colorful veg to represent scales

Italian Baked Haddock

Italian Baked Haddock- for those of you who are trying to eat low calorie and low carb, this simple meal is quick and easy.

Ingredients
  

  • 1 Lb. Haddock Fillets
  • 1 Vine Ripe Tomato 4 slices
  • ½ Small Zucchini
  • ½ Lemon
  • ½ Cups Water
  • 1 Teaspoon Basil fresh or dried
  • Salt and Pepper
  • 1 Tbsp Olive Oil
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Slice your zucchini, place in a bowl and add olive oil, salt and pepper
    Zucchini slices in a bowl with seasoning
  • Place lemons on a baking pan makes sure to choose one with a lip. Put the fish on top of the lemons. Sprinkle salt and pepper directly on the fish (lightly), 
    Fish sitting on top op lemon
  • Add your tomato slices and then layer the zucchini slices on top,  add a little more salt and pepper and basil.
    Layered veg on fidh
  • Squeeze ¼ lemon on the fish and add a ½ cup water to bottom on pan.
  • Cook for 17-20minutes, until it reaches an internal temperature of 145

Video

Notes

FYI The video varies slightly from the recipe- in the video we use a slice of cheese which we later decided to cut out of the recipe and cut the vegetables differently. 
Tried this recipe?Let us know how it was!