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.
- 1
- 5 mins
- 485 mins
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
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.
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