Pickled Shrimp

Recipe source: Food and Wine | July 2015 Nice served over a simple tomato-corn salad and topped with microgreens.

Photo by Pamela M.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from foodandwine.com

Ingredients

  • 1/4

    cup plus 2 tablespoons kosher salt

  • 1

    pound large shrimp, shelled and deveined

  • 2

    cups extra-virgin olive oil

  • 6

    lemons, halved and juiced (1 cup), lemons reserved

  • 4

    garlic cloves, thinly sliced

  • 1

    medium Vidalia onion, halved and thinly sliced

  • 18

    bay leaves

  • 1/2

    cup flat-leaf parsley

  • 3

    ounces crab boil seasoning

Directions

1. In a saucepan, boil 8 cups of water with 1/4 cup of the salt. Add the shrimp; boil until cooked, 2 minutes. Drain and chill in an ice bath; drain again. 2. In a medium bowl, whisk the olive oil with the lemon juice and the remaining salt. In two 1-quart glass jars, layer the shrimp, garlic, onion, bay leaves, parsley and 6 of the lemon halves. Add the crab boil seasoning and the lemon dressing and cover. Marinate the shrimp in the fridge for 
12 to 24 hours before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: