Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Amethyst’s Quick Pickled Spiced Shrimp
For the brine:
½ c
apple cider vinegar
bay leaves
garlic cloves, crushed
10 g
ginger root
1 c
olive oil, plus more if needed
1 tsp
grains of paradise (or a mixture of black peppercorn and cardamom pods)
20 g
shallot, peeled and quartered
2 tbsp
fresh flat-leaf parsley, chopped
3 tsp
mint, chiffonade
Salt to taste
To cook the shrimp:
4-6 c
Kosher salt
1 lb
large shrimp, peeled and deveined
Amethyst’s Quick Pickled Spiced Shrimp

These shrimp are pickled in a pleasantly mild apple cider vinegar, paired with bright, fresh herbs, a touch of warmth and bite from grains of paradise (a tiny but mighty spice that can be found in your favorite international stores or online and that looks more like a grain, tastes like what black peppercorn wants to be, and is commonly used in African cooking) and fresh ginger and garlic.

4 servings

  1. In a bowl, combine all the brine ingredients and whisk until mixed well. Let sit at room temperature while you prepare the shrimp. In a pot, bring water with a heavy pinch of salt to a boil. Add in shrimp and turn off the heat, letting the shrimp cook until fully pink and cooked through, about 3–5 minutes. Remove shrimp and set aside, discarding cooking liquid.
  2. To clean jars or food safe containers, add the cooked shrimp in layers and then pour the liquid mixture over the shrimp, being sure that the shrimp are completely submerged. If they are not, add more oil. Refrigerate for at least 3 hours but ideally overnight. Serve shrimp cold or at room temperature. Toss if not eaten after 3 days, as your shrimp will get gross and mushy from sitting in too much acid for too long.

Amethyst Ganaway

Amethyst Ganaway is TASTE's current Cook in Residence.