SHRIMP AND WATERMELON RIND PICKLE

NANA’S PICKLED SHRIMP AND WATERMELON RIND (for four)

 Appetizers, shrimp, pickled, Nana's pickled shrimp and watermelon rind 2  Appetizers, shrimp, pickled, Nana's pickled shrimp and watermelon rind 3

½ cup pickled watermelon rind (or to taste) or ½ cup bottled pickled watermelon rind, and ½ cup pickling liquid (from a 10 ounce jar available at some specialty food stores)

3 tablespoons cider vinegar

1 teaspoon coriander seeds, crushed

1 teaspoon mixed peppercorns, crushed

½ large sweet onion, such as Vidalia or Walla Walla, sliced thin

1-¼ pounds large shrimp (about 26), shelled (leaving tails intact) and deveined

½ lemon

2 teaspoons salt


  1. If you have purchased bottled rind, set a sieve set over a bowl and drain the pickled watermelon rind, reserving liquid and rind. Cut rind into ¼ inch thick slices and toss in a large bowl with reserved liquid, vinegar, coriander seeds, peppercorns and onion.  (If you have made the rind pickle yourself, you will already have cut the rind into ¼ inch thick slices.  Toss with the vinegar, coriander seeds, peppercorns and onion.)
  1. In a large saucepan of boiling water cook shrimp with lemon and salt until just cooked through, about 2 minutes and drain in a colander. Toss shrimp with the rind and marinade and season with salt.  Chill shrimp mixture, covered, at least 2 hours and up to 8, tossing occasionally.

NOTE: If you’re making the pickled rind from scratch, remember that you have to start a week in advance to give it time to ripen before you use it.

 

adapted from The Best of Gourmet, 1997

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