I have been obsessed with pickling lately, in case you haven't noticed.
Next on the pickling list is shrimp.
A favorite summer dish of the South. Served in big Mason jars at picnics.
There are so many different recipes to choose from, it made my head spin.
I finally decided on Hugh Acheson's recipe from Saveur using Old Bay Seasoning.
This was my first attempt at pickled shrimp, but not my last.
This is a great summer appetizer!
Pickled Shrimp (adapted slightly from Saveur, original recipe here):
2 tbsp. Old Bay seasoning
8 cups of water
1 lb. (26–30 count) medium shrimp, peeled and deveined
1/2 tsp. celery seeds
1/4 tsp. allspice berries
1/2 cup extra-virgin olive oil
1/4 cup cider vinegar
1/3 cup fresh lemon juice
1/4 cup packed flat-leaf parsley leaves, finely chopped
1 tbsp. kosher salt
a couple of whole black peppercorns
1 tsp. crushed red chile flakes
2 cloves garlic, finely chopped
6 dried bay leaves
1/2 medium yellow onion, thinly sliced lengthwise
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
Finely grind celery seeds and allspice in a spice grinder, transfer to a bowl and stir in oil, lemon juice, parsley, salt, chile flakes, garlic, vinegar and bay leaves.
In a 1-qt. glass jar, layer shrimp and onions. Pour over oil mixture. Cover with lid and chill overnight before serving.
I served my pickled shrimp in a bowl, which is not the norm, but hey, since when am I normal?
Thank you to my friend Sarah who took these beautiful photos with her Nikon camera and fancy lens!
I have a great ceramic cornichon pot from Normandy, with wooden tongs. But these are too pretty to be in anything but glass. The tongs will work, though.
Thank you, Stacey.
(BTW, some of you have probably thought of this. When we got a fabulous burr-type coffee grinder, the Braun blade-grinder was cleaned out and is now dedicated to spice-grinding. Perfect.)