Swe-Dishes: Chef Jan Loov’s Pickled ShrimpJune 6, 2017
Sun’s out, shrimp’s out!
In today’s Swe-Dishes recipe, Chef Jan Loov of the Texas Spice restaurant in Dallas is combining two of his loves: Swedish pickling and southern spice.
In this version of pickled shrimp, he adds jalapeños, cilantro and lime for a south-of-the-border kick perfect for Midsummer feasts and summer picnics.
- 7.5 lb. large shrimp, approximately 16-20 per pound
- 1 gal. rice vinegar
- 1 c. of salt
- 3 jalapeños
- 3 red onions
- 2 bunches of cilantro
- 3 limes
- Boil thawed shrimp in heavily-salted water about a minute and a half. Let cool.
- Mix vinegar and salt until dissolved.
- Peel and slice red onion and limes into 1/2-inch-thick slices.
- Split jalapeños lengthwise.
- In a jar, layer shrimp with onions, jalapeño, cilantro and lime until 3/4 full.
- Pour vinegar solution on top and ensure that all shrimp is covered in liquid.
- Store for a minimum of six hours and maximum of five days.
Chef’s note: Serve with watermelon and cilantro for a delicious light and tasty appetizer on a hot summer day.
Chef Jan Loov is the Chef de Cuisine at the Omni Dallas Hotel’s Texas Spice restaurant. He hails from Sweden, where he attended the Troisiemme Anne’ Culinary School in Linköping. Previously, Chef Loov lived and worked all over the world at various restaurants and hotels before his travels brought him to Boston, where his true passion for sustainable seafood was brought to life while working at Turner Fisheries at the Westin Copley Place. From there, he moved to Dallas and worked at a few smaller venues until the opportunity to work at the Omni Dallas Hotel arose. He assumed the role of Chef d’ Cuisine of Texas Spice in July of 2014. Working at Texas Spice has given him the opportunity to work and share with fellow chefs and culinary experts. This drives him to use the freshest, most sustainable products available, all the while thoroughly enjoying life to its fullest.