Pickled Shrimp

By cwyorkiex3

Briny, faintly spicy pickled shrimp are a staple of Southern cuisine. In this Georgia-inspired version from from Hugh Acheson's A New Turn in the South (Clarkson Potter, 2011), frozen raw shrimp are a fine substitute for fresh. If the shrimp remain covered with oil, they'll last for a good week in the fridge. The longer they sit in their pickle liquid, the picklier they get.

Ingredients

• 2 tablespoons Old Bay seasoning
• 1 pound medium shrimp, peeled and deveined
• 1/2 teaspoon celery seeds
• 1/4 teaspoon 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 tablespoon kosher salt
• 1/2 teaspoon crushed red chile flakes
• 2 cloves garlic, finely chopped
• 12 dried bay leaves
• 1/2 medium yellow onion, thinly sliced lengthwise

Details

Servings 1
Preparation time 5mins
Cooking time 485mins

Preparation

Step 1

Bring Old Bay and 8 cups water to a boil in a 4-quart 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.

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-quart glass jar, layer shrimp and onions; pour over oil mixture. Cover with lid; chill overnight before serving.