Pickled Shrimp

By TPMay

Ingredients

• 2 tablespoons Old Bay seasoning
• 1 pound shrimp, peeled (I like 26 to 30 count for this)
• 1/2 teaspoon celery seeds
• 1/4 teaspoon allspice berries
• 1/2 teaspoon dried red pepper flakes
• 1 tablespoon sea salt
• 1 cup extra-virgin olive oil
• ¹⁄³ cup freshly squeezed lemon juice
• 2 garlic cloves, minced
• 6 fresh bay leaves or 12 dry
• 1/4 cup fresh flat-leaf parsley leaves, minced
• 1/2 medium Spanish onion, thinly sliced
• hpicks and a pile of napkins, or incorporate into a pickled shrimp salsa

Preparation

Step 1

Prepare an ice bath by filling a medium bowl half with water and half with ice.
Bring a large pot of water to a boil. Add the Old Bay, then the shrimp and immediately reduce the heat to low. Cook for about 2 minutes, or until the shrimp are pink through and just cooked. Plunge the shrimp into the ice bath to cool, then drain and reserve them in the fridge.
Grind the celery seeds and allspice in a spice grinder and combine in a bowl with the red pepper flakes, salt, olive oil, lemon juice, garlic, bay leaves, and parsley. Stir.
In a clean, nonreactive container, layer the shrimp and the pickling liquid. Repeat. Cover and let sit in the fridge for 24 hours. In a pinch, you can do this all in a large sealable bag. Serve with toothpicks and a pile of napkins, or incorporate into a pickled shrimp salsa.
Makes 6 cups