Pickled Shrimp

Patrick Johnson

By
@pwjohnso

A friend of mine will pickle anything and I mean anything, but shrimp? Really? SHRIMP? On the gulf coast, this is borderline blasphemous. Then I tried it. These are an absolutely delicious appetizer to wake up the taste buds.


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Serves:

8

Prep:

24 Hr 5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 tsp
old bay seasoning
1
bay leaf
1 Tbsp
coarse salt
1 lb
shrimp (16-20 count), peeled and deveined, tails on.
c
olive oil, extra virgin
1/3 c
lemon juice, fresh
1/3 c
cider vinegar
1/4 c
flatleaf parsley
1/2 Tbsp
red pepper flakes
2 clove
garlic, minced
1/2
yellow onion, thinly sliced
1 tsp
mustard seeds
1/4
cloves, whole
1/4 tsp
juniper berries
1/2 tsp
celery seeds

Directions Step-By-Step

1
Bring Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes.
2
Drain and transfer to bowl of ice water to chill; drain again.
3
Finely grind celery seeds and all spices in a spice grinder; transfer to a bowl and stir in oil, juice, parsley, salt, chili flakes, garlic, and bay leaves.
4
In a 1-qt. glass jar, layer shrimp and onions; pour over oil mixture. Cover with lid; chill overnight before serving.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Southern
Hashtags: #shrimp, #unique, #pickled