Pickled Shrimp with Tortilla Chips
Based on this recipe: http://homesicktexan.blogspot.com/2009/06/pickled-shrimp-with-lime.html
Ingredients
½ cup Lime Juice
½ cup Pineapple Juice (or 6 oz. can – whatever you have)
¼ cup White Vinegar
2 Serranos, sliced (with seeds) – I would use more or hotter next time
½ red onion, thinly sliced
½ cup Cilantro, roughly chopped
2 cloves of Garlic, smashed
1 ½ lbs Shrimp, peeled and deveined
Water
2 Bay Leaves
½ teaspoon Cayenne Pepper (or some Old Bay)
2 tablespoons Kosher Salt
Corn Tortillas
Oil
Salt
Avocado, diced
Directions
In zip-top bag add lime juice thru garlic. Set aside.
Fill saucepan with water. Add bay leaves, cayenne, and salt. Bring to a boil. Add shrimp and boil for 1 minute.
Run shrimp under cold water or dunk in ice bath. Add to zip top with pickling mixture. Add additional water if shrimp is not covered fully.
Let marinate in the refrigerator overnight.
Cut the corn tortillas into six pieces – like a pizza.
Heat oil in skillet on the stove top. When oil is shimmery (hot), add corn tortilla pieces – don’t crowd. When browned, flip and brown the other side. Remove from pan and sprinkle with salt.
Serve shrimp with chips and diced avocado.
The Verdict
I’ve seen a couple recipes for pickled shrimp lately; apparently it's common in Texas and Florida (and other places?). I was skeptical when I first looked at them, but after reading a few of them, we decided to try it out – the pictures did look yummy.
It turned out very tasty. I would make it again. Next time I would spice it up more – maybe take a habanero, put a slit or two in it, and put the entire pepper into the pickling mix.
You could definitely play with the spices – cumin, coriander, old bay, celery salt.
Or switch up the juices – orange, lemon, meyer lemon.
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