RECIPE: MY CITRUS PICKLED SHRIMP FROM FOOD NETWORK STAR

I made this recipe for my pilot for Food Network Star because it has always been one of my signature dishes. In the Deep South, shrimp is a party staple year ‘round. I discovered this recipe about 20 years ago and have reinvented it many times based on what I had in the house. Around the holidays I add orange slices and zest, a few whole cloves and a splash of orange liqueur to change it for the season.

This is one of my easiest summer party recipes. You can make it a day ahead and it is ready to go when you are. Plus, this recipe can feed a lot of folks. If you are on a budget, get the smaller shrimp or opt to clean and devein them yourself. You can even use frozen raw shrimp for this dish if you don't live in an area where you have easy access to raw shrimp. Either way, everyone loves this dish and every guest will ask you for the recipe! It easily doubles or triples for a big crowd

My most popular recipe and probably my favorite to serve at a party is the Citrus Pickled Shrimp I made on Food Network Star. The beautiful bowl is by my friend Tena Payne of Earthborn Pottery.

MARTIE'S CITRUS PICKLED SHRIMP

Skill level: Easy

Prep Time: 15 minutes if you buy peeled and deveined shrimp. If you buy shrimp you have to clean, add 30 minutes.

Cook Time: 6-8 minutes for the shrimp but the marinade takes 8-24 hours

Yield: Approximately 60 shrimp

INGREDIENTS

For the shrimp:

2 Tablespoons Old Bay Seasoning

2 teaspoons kosher salt

½ teaspoon black pepper

3 pounds medium raw shrimp (16-20 count), peeled and deveined with the tails on

2 Tablespoons extra virgin olive oil

For the marinade:

2 small Spanish onions, sliced very thin

6 cloves garlic, sliced very thin

2 lemons, sliced very thin

14 small bay leaves or 7 large ones

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon celery seed

1 teaspoon mustard seeds

3 dried hot chili peppers, like Chilies de Arbol (substitute ¼ t. cayenne)

1 teaspoon white pepper

¼ cup white wine vinegar

½ cup lemon juice

2 Tablespoons extra virgin olive oil

 INSTRUCTIONS

Preheat oven to 400-degrees.

Mix the Old Bay, salt, and pepper together in a small bowl. Place shrimp on a sheet tray, drizzle with 2 tablespoons of the olive oil. Sprinkle with the Old Bay mixture. Cook for 6 minutes or until shrimp just turn pink; flip and cook another 2 minutes.  

Whisk all of the marinade ingredients together in a large glass bowl except the lemon slices, bay leaves and the chilies. 

When the shrimp come out of the oven, put them into the marinade, toss, add the lemon slices, bay leaves, and the chilies and let cool. Wrap the bowl tightly with 2 layers of plastic wrap. Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well for at least 8 hours and for up to 24 hours before serving. Place a large glass bowl in the fridge to chill, for serving the shrimp.

To serve: Remove the bay leaves and chilies. Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through but it is ok if some remain in the shrimp.

Put the shrimp in a chilled glass bowl. Add some of the marinade back to the shrimp and toss. The shrimp should not be swimming in the marinade liquid but there should be some in the bowl. The onion, lemon and seeds are all edible but don’t necessarily have to be eaten.

Serve in a large bowl with a slotted spoon.

RECIPE: A LOWER ALABAMA STYLE SHRIMP BOIL

You can put just about anything in a boil. It is one of the easiest and most fun dishes you can serve for a big party but the key is to use the best quality (fresh or frozen) shrimp you can find and not to overcook it. Serve with crusty bread and cold beer and you’ve got a party! Some people add mushrooms, oysters, fish, crab, and peppers but I prefer this classic recipe.

That one time, when I auditioned for Food Network Star, I had to make a dish to take to the call back the next day. I was in a hotel so I did not have a kitchen. It is a long story but after trying everything I could think of, I went to a fire station and they let me use their kitchen. I made them this same dish (without the beer since they were on duty) and they loved it- they had never had it before.

Gulf Shrimp, onions, corn, and potatoes and a huge pot are the standards for a shrimp boil

LOWER ALABAMA SHRIMP BOIL

Skill level: Easy

Prep Time: 15   Cook Time: 25 minutes

INGREDIENTS

6 lemons, halved, squeezed

1 cup Old Bay seasoning

1 ½ cups New Orleans style crab boil seasoning like Zatarain’s (use liquid or powder)

2 bottles of your favorite beer

4 large white onions, cut in quarters

3 pounds red potatoes, skin on. Cut in half if they are large

10 ears fresh corn cut into 3-4”pieces

3 pounds smoked sausage (I always use Conecuh sausage but use your favorite)

5 pounds whole fresh shrimp 21-26 count/ in the shell

¼ cup kosher salt

1 stick unsalted butter

½ cup hot sauce-optional

 INSTRUCTIONS

Rinse fresh shrimp well with cold water. Set aside. Fill a large stockpot ½ full with water-about 3-4 gallons. Fit the pot with a strainer if you have one. Bring to a boil. Add the first 6 ingredients. And bring back to a full rolling boil. Add potatoes and onion. Put the lid on and cook 10 minutes; bringing the pot back to a full boil and the potatoes are not quite fork tender. Add corn and sausage. Cover and cook 5 minutes until the corn is almost done. Make sure the pot is again at a boil and add the shrimp. Cook 5-7 minutes, stirring the pot frequently to keep the shrimp moving around until they turn pink and curl. Lift the strainer from the liquid or strain the contents from the liquid. Add the butter. Check the seasoning and add the salt and hot sauce to taste.

Don't keep cooking once the shrimp are done--- they will get tough. Once they are done, remove them immediately, drain well and serve.

 *You can double or triple this recipe but if I do, I cook in stages, adding each to a large, sanitary cooler. Keep the lid shut to keep the steam in. The corn will keep cooking so cook it just slightly underdone. Next cook the potatoes and onion and put in the cooler. Again, keep the cooler shut to keep the steam in. Since they will continue to steam, also cook the potatoes slightly underdone. Lastly, cook the shrimp and add it to the cooler. Put the butter in at the end and stir everything together carefully so you don't break up the potatoes. If it is a bit dry, add another stick of butter and toss.

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Some people dump their boil out onto a table covered with newspaper or brown craft paper. I prefer to leave it in the cooler and use a large scoop to serve into paper bowls or plates. That way, it stays hot longer.

RECIPE: SUMMER GAZPACHO IN CUCUMBER CUPS

SUMMER GAZPACHO IN CUCUMBER CUPS

We grow a lot of cucumbers each summer so a tomato and cucumber gazpacho always shows up on my summer menus. They are so nice because guests can shoot the gazpacho and then eat the cup. No clean up! The key is to keep them super chilled so it stays crisp and fresh.

SUMMER GAZPACHO IN CUCUMBER CUPS

Skill Level: Easy

Prep Time: 30 minutes   Cook Time: 2 hours

INGREDIENTS

2 pounds ripe tomatoes, peeled, seeded and diced

1 cup cucumber, peeled, seeded and diced + 6 more for serving

1/2 cup bell pepper, seeded and diced

1/2 cup red onion, diced

1 jalapeno, seeded and minced

1 cup tomato juice

1 handful fresh basil leaves

1/4 cup extra-virgin olive oil

1 clove garlic, minced

1 lemon, juiced

1 teaspoon white wine vinegar

1teaspoon Worcestershire sauce

Dash hot sauce like Tabasco or tiny pinch cayenne

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

INSTRUCTIONS

6 cucumbers, peeled and cut into 2 ½ -3” slices; scoop out the inside but leave at least 1/2 inch on the bottom to create an edible cup. Chill.  

To peel the tomatoes, dip them in boiling water for a few seconds first. (Note: many chefs will then also dip the tomato in an ice bath to stop the cooking. If you only allow the tomato to stay in the boiling water 7-10 seconds, you can skip the ice bath) When cooled, the skin will peel easily. Prep and dice all of the vegetables and put them in a glass bowl. Put the tomato juice in a container. Add the basil leaves and whir with an immersion blender until smooth; strain into the bowl with the prepped vegetables. Add the remaining ingredients. Cover and chill for at least 2 hours up to 6 hours before serving.  Check salt and seasoning before serving. Pour into the cucumber cups and chill again before serving.