Pickled Shrimp

  • Prep:
  • Total Time:
  • Servings: 8
Pickled Shrimp

Photography: Jennifer Causey

Source: Martha Stewart Living

Ingredients

  • 1 teaspoon Old Bay seasoning
  • 1 dried bay leaf
  • 1 tablespoon plus 1 teaspoon coarse salt
  • 1 pound small shrimp, peeled and deveined (leave tails intact, if desired)
  • 1 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/3 cup cider vinegar
  • 1/4 cup chopped fresh flatleaf parsley
  • 1/2 teaspoon red-pepper flakes
  • 2 cloves garlic, minced
  • 1/2 yellow onion, thinly sliced
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon whole cloves
  • 1/4 teaspoon juniper berries
  • 1/2 teaspoon celery seeds

Directions

  1. In a medium pot, bring 2 quarts water, Old Bay, bay leaf, and 1 tablespoon salt to a boil. Reduce heat; simmer 10 minutes. Add shrimp and cook until just pink and opaque, 30 seconds; drain.

  2. Stir together shrimp and remaining ingredients in a bowl. Transfer mixture to a container. Cover tightly; shake to distribute. Chill at least 5 hours and up to 2 days before serving.

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