My F&W
quick save (...)
Pickled Shrimp with Creamy Spinach Dip. Photo © Jody Horton
© Jody Horton

Pickled Shrimp with Creamy Spinach Dip

  • TOTAL TIME: 30 MIN Plus 8 hr marinating

James Holmes grew up in Texas but didn't learn how to make pickled shrimp, a Gulf specialty, until he took a job at a New York City restaurant.


  1. 3 cups water
  2. 2 cups white wine vinegar
  3. 1 cup sugar
  4. 4 garlic cloves, finely chopped
  5. 2 jalapeños, thinly sliced
  6. 2 bay leaves
  7. 1 tablespoon crushed red pepper
  8. 2 teaspoons kosher salt
  9. 1 teaspoon black peppercorns
  10. 1 teaspoon allspice berries
  11. 2 pounds large shrimp (16 to 20 per pound)—shelled and deveined, tails left on


  1. 1 cup heavy cream
  2. 1 pound spinach—stemmed, washed, dried and leaves coarsely chopped
  3. 1 cup crème fraîche
  4. 1 tablespoon fresh lemon juice
  5. Salt
  6. Cilantro leaves, for garnish
  1. In a large saucepan, combine the water, vinegar, sugar, garlic, jalapeños, bay leaves, crushed red pepper, salt, peppercorns and allspice berries and bring to a boil to dissolve the sugar. Add the shrimp and cook, stirring, for 1 minute. Transfer the shrimp and liquid to a large bowl and let cool to room temperature. Cover and refrigerate for 8 to 10 hours.
  2. In a large saucepan, boil the cream over high heat until reduced by half, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Transfer the spinach mixture to a bowl and let cool. Stir in the crème fraîche and lemon juice and season with salt.
  3. Using a slotted spoon, lift the shrimp and jalapeños from the marinade and arrange on a platter. Garnish with cilantro leaves and serve the spinach dip in a bowl alongside.
Make Ahead The spinach dip can be refrigerated overnight.

Suggested Pairing

Beer Tangy hefeweizen: Harpoon UFO.

Wine Fresh, citrusy Spanish Verdejo.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.