Description
This Pickled Shrimp recipe is a Southern favorite, offering a refreshing and versatile dish perfect for spring and summer gatherings.
Ingredients
Units
For the Poaching Liquid
- 1 onion (quartered)
- 1 celery stalk (cut into pieces)
- 1 lemon (sliced)
- 4 flat-leaf parsley sprigs
For the Pickled Shrimp
- 3 lbs. boiled shrimp (cleaned and deveined (see below))
- 2 med. onions (quartered)
- 1 c. extra virgin olive oil
- 1/2 cup white wine vinegar
- 1 tsp. salt
- 1 1/2 tsp. celery seed
- 6 garlic cloves (thinly sliced)
- 1 tsp. fennel seeds
- 1 tsp. mustard seeds
- 1 tsp. coriander seeds
- 14 bay leaves
- 4 dried hot chili peppers
- 1 tsp. freshly ground white pepper
- 1/2 cup fresh lemon juice
Instructions
- In a large pot, fill with water and add 1 onion (quartered), 1 celery stalk (cut into pieces), 1 lemon (sliced), and 4 flat-leaf parsley sprigs. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes to infuse the flavors.
- Add the shrimp to the pot and cook for 2-3 minutes, or until they are pink and opaque. Remove the shrimp and let them cool. Peel and devein the shrimp, if necessary.
- In a large bowl, combine the boiled shrimp, 2 quartered onions, extra virgin olive oil, white wine vinegar, salt, celery seed, thinly sliced garlic cloves, fennel seeds, mustard seeds, coriander seeds, bay leaves, dried chili peppers, white pepper, and lemon juice. Toss thoroughly to coat the shrimp with the marinade.
- Transfer the mixture to a large glass jar or airtight container. Cover and refrigerate overnight to allow the flavors to meld together.
- Before serving, give the jar a gentle shake to redistribute the marinade. Serve the pickled shrimp as an hors d’oeuvre or as part of a seafood platter.
Notes
For best results, use the freshest shrimp available, ideally from a local fishmonger. This recipe can be easily doubled or tripled for larger gatherings. Store the pickled shrimp in the refrigerator for up to 3 days. Serve chilled as an appetizer or as part of a seafood platter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1
- Sodium: 600
- Fat: 18
- Carbohydrates: 5
- Fiber: 1
- Protein: 20
- Cholesterol: 200