Pickled shrimp

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For this unrefrigerated cured meat delicacy there are several hundred recipes on the net, so I won't bore you all with the variations. Basicly making pickled shrimp needs a big sterilized jar filled to about 3/4 full with huge semi-cooked shrimp and covered over with a boiled vinegar / distilled water mix (rice wine vinegar gives an excellent flavor imo), some kosher salt and a couple of handfuls of raw garlic, spices and onion to get it done.

Pickled shrimp, washed and drained works great for just about any cooked shrimp dish I've ever had; from shrimp omeletts to deviled shrimp and rice, or added to salads, to make shrimp cocktails, etc. If there are beer drinkers on the trip additional pickled shrimp may be needed, 5 gallons might not be enough.

After letting these pickle for about 10 days we repack some in smaller containers with olive oil, for latino friends; camarónes encurtidos.

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Lol, it must have slipped my mind not to post the rest of the shrimp curing / drying process. Sun drying cured shrimp is one way to make shrimp jerky or drying the shrimp in a warm oven is another. Shrimp jerky keeps almost forever unrefrigerated, and added to rice or any other cooked seafood dish it's the bomb. Salted and dried cured shrimp jerky is what's served at west coast Mexican baseball games for the reason of keeping beer flowing at max. ...so this another keep it under lock and key snack food.


Cool thing is that there's no refrigeration required to conserve shrimp jerky so no need for an electric refrigerator for this protein...just keep it dry.

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