Chef Frank Stitt’s Pickled Shrimp Recipe

by jadams

Eat & Drink

Birmingham, Alabama-based Chef Frank Stitt is no stranger to being nominated for James Beard Awards. He and his restaurant Highlands Bar & Grill have been nominated nine times!

The applause when he was finally announced the 2018 winner for Most Outstanding Restaurant in America was deafening and very, very well deserved.

We are raising a Robb Vices Toast to Chef Stitt––and to his incredibly talented Pastry Chef Dolester Miles, who also took home the honor of Outstanding Pastry Chef for her work at Highlands––this week on our Instagram.

We’ve got one of our all-time favorite Chef Stitt recipes for you, too. This Pickled Shrimp is a fabulous addition to your al fresco dining moments on warm spring nights.

You can use your Fish Fixe certificate to get Wild Gulf Shrimp delivered next-day too! It’s the easiest (most delicious) thing you’ll do this month.

Chef Frank Stitt’s Pickled Shrimp

Serves : 4

3 lbs. Fish Fixe Wild Gulf shrimp, (boiled, cleaned and deveined**)

2 medium onions, quartered

1 cup extra virgin olive oil

½ cup white wine vinegar

1 tsp. salt

1½ tsp. celery seed

6 garlic cloves, thinly sliced

1 tsp. fennel seeds

1 tsp. mustard seeds

1 tsp. coriander seeds

14 bay leaves

4 dried hot chili peppers

1 tsp. freshly ground white pepper

½ cup fresh lemon juice


Combine all the ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together.

Chef Stitt’s Method To Cook Shrimp

**Fill a large pot with water and add 1 onion (quartered), 1 celery stalk (cut into pieces), 1 lemon (sliced) and 4 flat-leaf parsley sprigs. Bring to a boil over high heat. Reduce the heat and simmer for 15 to 20 minutes. Add the raw shrimp, and a tablespoon of salt to the shrimp. As soon as the water returns to a simmer (about 3 minutes), remove from the heat. The shrimp will have just begun to curl and have turned a bright pink. Do not allow the water to boil, or the shrimp will be tough. Drain—but do not rinse the shrimp, or the flavor will go right down the drain. Reserve the broth, if desired. Allow the shrimp to cool.

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