Pickled Shrimp

Ingredients

• Hide ingredients for Poached or “Boiled” Shrimp 1 Poached or “Boiled” Shrimp (opens in new tab) Poached or “Boiled” Shrimp
  • 2 celery ribs, cut into 2-inch pieces
  • 1 medium onion, cut into eighths
  • 1 small lemon, quartered
  • ½ bunch parsley
  • 8 black peppercorns
  • 2 bay leaves
  • 1 tablespoon salt
  • ½ teaspoon cayenne pepper
  • 10 cups water
  • 2 to 2½ pounds shell-on shrimp, deveined

  Sub-recipe steps

  1. Combine in a large saucepan: 2 celery ribs, cut into 2-inch pieces; 1 medium onion, cut into eighths; 1 small lemon, quartered; ½ bunch parsley; 8 black peppercorns; 2 bay leaves; 1 tablespoon salt; ½ teaspoon cayenne pepper; 10 cups water
  2. Bring to a boil, then reduce the heat and simmer, uncovered, for 10 minutes. Strain the liquid and return it to the pan. Add: 2 to 2½ pounds shell-on shrimp, deveined
  3. Return the liquid to a boil, reduce the heat, and simmer, uncovered, for 2 to 3 minutes or until pink and firm. Drain the shrimp immediately and transfer to a platter to cool. If desired, serve with: (Becker Cocktail Sauce, Rémoulade Sauce, or Tartar Sauce)
• 2 cups cider vinegar
• 1 cup flat beer
• 1 large lemon, very thinly sliced
• ½ red onion, sliced paper thin
• 5 garlic cloves, smashed
• 1 tablespoon cracked black peppercorns
• 1 tablespoon sugar
• 1 ½ teaspoons salt
• Leaves from 1 bunch celery
• (1 tablespoon celery seed)
• 1 to 2 teaspoons Tabasco, to taste
• Hide ingredients for Saltine crackers or Soda Crackers 1 Saltine crackers or Soda Crackers (opens in new tab) Saltine crackers or Soda Crackers
  • 1 ½ cups all-purpose flour
  • 1 envelope (2 ¼ teaspoons) active dry yeast
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  • ⅔ cup hot water
  • ½ teaspoon honey
  • 2 tablespoons vegetable shortening
  • Salt
  • (Poppy, sesame, or caraway seeds)

  Sub-recipe steps

  1. Whisk together in a medium bowl: 1 ½ cups all-purpose flour; 1 envelope (2 ¼ teaspoons) active dry yeast; ¼ teaspoon salt; ¼ teaspoon cream of tartar
  2. Combine in a small bowl: ⅔ cup hot water; ½ teaspoon honey; 2 tablespoons vegetable shortening
  3. Add the liquid to the dry ingredients and beat with a wooden spoon until smooth. If the dough is sticky, beat in a little more flour. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Or mix and knead the dough in a stand mixer fitted with a dough hook.) Place the dough in a greased bowl and turn once to coat. Cover and refrigerate for at least 1 hour, or overnight.
  4. Preheat the oven to 425°F. Grease a large baking sheet. On a floured surface, roll the dough into a 18 × 6-inch rectangle. Fold into thirds, as if folding a business letter, and roll out again into a rectangle of the same size. Loosely roll the dough around the rolling pin and transfer to the baking sheet. Prick the dough all over with a fork and cut into 1-inch squares. Sprinkle with: Salt; (Poppy, sesame, or caraway seeds)
  5. Bake until crisp and browned, 10 to 20 minutes, depending on the thickness of the dough. Transfer to wire racks to cool.