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Ease of Preparation: Easy
Preparation Time: 10 min
plus refrigeration time
Cook Time: 20 min
Servings: serves 15 to 20
Recipe By: Frank Stitt
From: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill
Used with permission of Workman Publishing Company
Other Seafood
Another Lowcountry classic, pickled shrimp is a favorite hors d'oeuvre for entertaining. And it gets even better after a couple day's marinating. A non-reactive container, such as a glass canning jar, is best for holding the shrimp in the refrigerator. If you plan on keeping the shrimp in the fridge for more than a few days, however, it's best to sterilize your (heatproof) container first by boiling it in water for five minutes.
2 medium onions, quarted and very thinly sliced
1 teaspoon celery seeds
1 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
4 lemon, thinly sliced
14 bay leaves
1 teaspoon fennel seeds
1 teaspoon mustard seeds
4 dried hot chile peppers
1 teaspoon freshly ground white pepper
1 teaspoon coriander seeds
1/4 cup white wine vinegar
1/2 cup fresh lemon juice
Serve as an hors d'oeuvre with toothpicks and napkins.
NOTE: 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 a tablespoon of salt and the shrimp. As soon as the water returns to a simmer, remove from the heat. 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.
