Pickled Shrimp

By mirelsonp

Recipe source: Saveur | May 7 2014 | From Hugh Acheson's book "A New Turn in the South."
Note: Frozen raw shrimp as 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 the pickle liquid, the picklier they get.

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.