pickled shrimp
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.
prep time
cook time
10 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 teaspoons old bay seasoning
- 1 - bay leaf
- 1 tablespoon coarse salt
- 1 pound shrimp (16-20 count), peeled and deveined, tails on.
- cup olive oil, extra virgin
- 1/3 cup lemon juice, fresh
- 1/3 cup cider vinegar
- 1/4 cup flatleaf parsley
- 1/2 tablespoon red pepper flakes
- 2 cloves garlic, minced
- 1/2 - yellow onion, thinly sliced
- 1 teaspoon mustard seeds
- 1/4 - cloves, whole
- 1/4 teaspoon juniper berries
- 1/2 teaspoon celery seeds
How To Make pickled shrimp
-
Step 1Bring 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.
-
Step 2Drain and transfer to bowl of ice water to chill; drain again.
-
Step 3Finely 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.
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Step 4In a 1-qt. glass jar, layer shrimp and onions; pour over oil mixture. Cover with lid; chill overnight before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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