Grilled Pickled Shrimp

For this bold, flavor-packed twist on a Southern staple, chef Vivian Howard of Lenoir restaurant transforms local shrimp with her signature Red Weapons—a punchy, slow-pickled mix of tomatoes, chiles, and spice that brings heat, acid, and depth to every bite

(Serves 2-3)

For the Red Weapons:

• 2 lbs. plum tomatoes, cut into quarters lengthwise 
• 1 bunch scallions, about 8, sliced thin 
• 5 jalapeños, sliced into thin rings 
• 3 Tbs. minced fresh ginger
• 3 Tbs. minced garlic
• 1½ Tbs. yellow or brown mustard 
• 1½ Tbs. ground cumin
• 1 Tbs. plus 1 tsp. Diamond Crystal kosher salt
• 1½ tsp. cayenne
• 1½ tsp. turmeric
• 1/2 cup unseasoned rice wine vinegar
• 3/4 cup packed light brown sugar
• 1½ cups extra-virgin olive oil

For the shrimp:

• 1 lb. 21/25 count local shrimp, peeled and deveined
• 1 tsp. Diamond Crystal kosher salt, or to taste
• 2 cups Red Weapons spicy tomatoes and jalapeños 
• 3/4 cups Red Weapons pickling liquid

First, make the Red Weapons. Put the tomatoes in a large, wide, heatproof bowl. In a large saucepan or Dutch oven, bring all the ingredients except the tomatoes and olive oil to a boil over medium heat. Let boil for one minute. Add the olive oil and bring back to a boil. Immediately pour over the tomatoes, pressing them down to make sure they are submerged. 

Let the tomatoes and liquid cool to room temperature. (If they sit out at room temperature overnight, that’s totally fine.) The more slowly they cool down, the more quickly they will pickle. Once cooled, transfer to two quart-size Mason jars and refrigerate for a minimum of three days and up to three months. 

After a few days in the fridge, the olive oil component will rise to the top and create a lid over the pickling liquid, tomatoes, and other solids. Push aside the olive oil at the top and remove two cups of tomatoes and jalapeños and 3/4 cup of the pickling liquid. 

Marinate the shrimp in the pickling liquid for 15 minutes.

Heat a grill to high. Oil the grates and grill the shrimp for two to three minutes on each side, until lightly charred on both sides and fully cooked. (The shrimp will turn opaque/pink and be firm to the touch.)

Place the grilled shrimp in a large bowl. Season with salt to taste and toss with the tomatoes and jalapeños. Serve immediately or allow to cool and serve cold. The grilled pickled shrimp will keep for up to a week in the fridge. 

Chef’s Notes: Red Weapons is one of 10 condiments that chef Vivian Howard shared in her cookbook, This Will Make It Taste Good (Little Brown, 2020). “Don’t get caught up in the details here. I call for plum tomatoes because I like their firmness and availability, but any tomato will do. If you have a bounty of cherry or slicing tomatoes, this is a quick and painless way to reserve them.”