Pickled shrimp with lime
When the days are hot and muggy, chilled pickled shrimp is a lush and refreshing way to help you forget you’re roasting in a hard, cement-coated city.
Pickled shrimp, which in Spanish would be called ceviche, is simply lightly cooked shrimp soaked overnight in an acidic liquid—such as citrus juice or vinegar—that’s flavored with herbs and aromatics. Pickled shrimp is perfect for summer. And I had some at lunch recently—a bowl so bright and cooling that if I closed my eyes I could imagine that I was no longer in steamy Manhattan but instead lounging on a breezy beach by the sea.
My dining companion was a New York book editor who hails from Texas, whom I’ve had the pleasure of corresponding with for the past few months. And it was a real joy getting to know her as I always get a kick out of meeting fellow Texans; our shared love of our home state instantly creates a special bond.
Though, truth be told, I was also interested in talking to her about publishing. People have been telling me I should write a book and for someone who has loved writing her whole life, this is all very flattering.
That said, for a long time I’ve struggled with what I’d have to say in a book. Not to mention, if I wrote a book would it be a food narrative or a straight-on cookbook? I’ve been advised to do both, which just adds to my confusion.
Our conversation was constructive. But also edifying was the food, especially an appetizer of shrimp pickled in lime juice with Serrano peppers, red onions and chunks of pineapple.
Straight from the bowl we both ate the pickled shrimp, so fast there wasn’t time to layer it on warm flour tortillas also on the table (though that would have been good, too). We did, however, take the time to deconstruct the dish. While a couple of flavors and textures eluded us, it was still clear enough that I knew I could come back home and recreate something similar with ease.
And that’s just what I did.
I enjoyed my lunch and the chance to get to know a fellow Texan in New York, and I’m feeling a bit more clarity about what sort of book I’ll write. But I know I have some more pondering to do, probably because it’s my silly nature to make life difficult by over thinking things.
Fortunately, however, I didn’t have to think too long about making this bowl of pickled shrimp—its flavors came together seamlessly. And, perhaps with a bit of hard work and hope, the right idea for a book will soon come together with such ease, too.
Pickled shrimp with lime
Ingredients
- 1/2 teaspoon cayenne
- 1 bay leaf
- 2 tablespoons salt
- 1 1/2 pounds uncooked medium-sized shrimp, peeled and de-veined
- 1/2 cup freshly squeezed lime juice
- 1/2 cup pineapple juice
- 1/4 cup white wine vinegar
- 1/4 cup chopped cilantro
- 1-2 Serrano chiles, sliced
- 1/2 medium red onion, cut into slivers
- 1 clove garlic, crushed
- 1/2 teaspoon cumin seeds
- Tortillas chips, for serving
Instructions
- Add the cayenne, bay leaf and 2 tablespoons of salt to a large pot of water. Bring to a boil and then add the shrimp. Cook shrimp for one minute, drain and run cold water over shrimp.
- In a large jar or plastic food-storage bag, add the shrimp, lime juice, pineapple juice, vinegar, cilantro, Serrano chiles, red onion, garlic, and cumin seeds. Add 1 cup of water (or enough to cover the shrimp), sprinkle in a bit of salt, and marinate in the refrigerator overnight, shaking or turning occasionally.
- Serve in bowls with tortilla chips.
Not to mention, if I wrote a book would it be a food narrative or a straight-on cookbook? I’ve been advised to do both, which just adds to my confusion.
Who says you can't do both? Ever read Like Water for Chocolate? Part of your blog's appeal is the way you combine the recipes with the memories that they evoke. That's why non-Texans can only have a limited love of Texas and its cuisine: if dry rub brisket doesn't taste like a family reunion, sure, Memphis-style is just as good. If tamales aren't reminiscent of the Christmas tamalada, sure, that Fresco Tortilla is "good Tex-Mex." Hell, even the decidedly mediocre Tex-Mex of Taco Cabana makes Texpats weep with joy if it's associated with the memories of midnight taco runs.
So maybe what I'm saying is that it's the hybrid of good food and narrative that makes Texas magical, and I'd bet the same would apply for your book. Anyhow, if it has your recipes in it, you can count me in for a copy!
I agree with the comment above- you can do both- a story as part of each recipe- you already do that in a way on this blog. Like–your grandmother- your readers have come to "know" your grandma through this blog.
evy
Howdy from Texas!
I can not wait to try this one. I am Texan through and through, but have to admit I have never heard of pickled shrimp. Sounds luscious and looks fairly easy to prepare.
Love your blog and would definitely bu your book!
Brandi
About the book….I just read a book by the young woman who writes a blog called "Orangette". She used her blog stories and published it as a book. I read the book and then found the blog.
I can only imagine that your beautiful woven stories of food and memories would be a fabulous book! Go for it!
If you write it, I'll read it! Laurie Colwin wrote about her life and cooking; I love her work, too. I know you'll find just the right framework. In Laura Esquivel's "Like Water for Chocolate", the recipes advanced the storyline. In Annie Proulx's "The Shipping News", each chapter began with a prologue on a different type of fisherman's knot and wove its relevance into the chapter. Of course there is Fanny Flagg's "Fried Green Tomatoes at the Whistlestop Cafe" for a great southern memoir featuring that great old cooking.
You have an amazing voice and I can't wait to see what you come up with.