Pickled Shrimp

By mirelsonp

Recipe source: Saveur
Adapted from Hugh Acheson's "A New Turn in the South"
Also nice with baby shrimp; may be folded into a mayo/sour cream mix after pickling for an hors d'oeuvres cracker spread.

Ingredients

• 2 tbsp. Old Bay seasoning
• 1 lb. (26–30 count) medium shrimp, peeled and deveined
• 1/2 tsp. celery seeds
• 1/4 tsp. allspice berries
• 1 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup packed flat-leaf parsley leaves, finely chopped
• 1 tbsp. kosher salt
• 1/2 tsp. crushed red chile flakes
• 2 cloves garlic, finely chopped
• 12 dried bay leaves
• 1/2 medium yellow onion, thinly sliced lengthwise

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

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. Drain and transfer to bowl of ice water to chill; drain again.

2. Finely grind celery seeds and allspice in a spice grinder; transfer to a bowl and stir in oil, juice, parsley, salt, chile flakes, garlic, and bay leaves. In a 1-qt. glass jar, layer shrimp and onions; pour over oil mixture. Cover with lid; chill overnight before serving.