Food & Cooking Recipes Appetizers Pickled Shrimp 3.2 (199) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 8, 2021 Print Rate It Share Share Tweet Pin Email Servings: 20 This wonderful recipe for pickled shrimp can be found in " Frank Stitt's Southern Table" cookbook, which is filled with delicious dishes. This makes a surprising and tasty side dish. Ingredients 3 pounds Boiled Shrimp 2 medium onions, quartered and very thinly sliced 1 teaspoon celery seeds 1 cup extra-virgin olive oil 6 cloves garlic, 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 ¼ cup white-wine vinegar ½ cup fresh lemon juice Directions Combine all 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 with toothpicks. Rate it Print