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Pickled Shrimp

Chef Frank Stitt


  • 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


  • Combine all the ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve as an hors d’oeuvre with toothpicks and napkins.


To cook shrimp: Fill a large pot 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, reduce the heat and simmer for 15 to 20 minutes. Add the shrimp, and a tablespoon of salt to the shrimp. As soon as the water returns to a simmer (about 3 minutes), remove from the heat. The shrimp will have just begun to curl and have turned a bright pink. Do not allow the water to boil, or the shrimp will be tough. Drain—but do not rinse the shrimp, or the flavor will go right down the drain. Reserve the broth, if desired. Allow the shrimp to cool.