|2 servings||calories per servings 460||protein serving 23 g||carbs per serving 45 g||total fat per serving 22 g|
Pickled shrimp is a Southern classic, especially during the summer month when the heat is far too sweltering to even consider turning on the oven or working over the stove for too long. The technique used in this recipe is called a “quick pickle” and involves submerging your cooked shrimp in a zesty brine of salt, vinegar and other seasonings (in our case, mustard seeds, green onion and a dash of honey) and letting them soak in the flavor over time. The result is a refreshing and bold protein, perfectly paired with buttery potatoes and crisp salad of spinach and sweet salad tomatoes.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||6 g|
• In a saucepan, combine potatoes, 1 teaspoon kosher salt and enough water to cover. Place over high heat.
• When water boils, reduce heat. Simmer until tender, 10-12 minutes.
Fill a small saucepan half full with about 4 cups water. Add 1 teaspoon kosher salt, and place over high heat. This is your shrimp cooking water.
MISE EN PLACE
• Halve or quarter tomatoes.
• Juice lemon.
• Pick and chop parsley leaves.
• Pick and chop dill fronds.
• Pick and chop green onion, keeping white and green parts separate.
In a large bowl, combine honey, vinegar, onion whites, mustard seeds, dill, 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
• When shrimp cooking water boils, add shrimp. Cook until shrimp turn pink, about 2 minutes.
• Drain shrimp well.
• Toss shrimp in brine.
• In a large bowl, combine Dijon mustard, lemon juice and onion whites.
• Whisk in 2 tablespoons olive oil.
• Add spinach and tomatoes. Toss to coat in dressing.
• Drain potatoes, and return to pan.
• Toss with butter, onion greens, parsley and 1/4 teaspoon kosher salt.
Divide salad, potatoes and shrimp between 2 plates. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...