Pickled Shrimp
Marinade:
1/4 cup lemon juice
1/2 cup apple cider or red wine vinegar
2 teaspoons brown mustard
1/4 cup sugar
1 minced garlic clove
1 cup olive oil
1/2 teapoon kosher salt
1/2 teaspoon black pepper
1 large red onion, cut in half and then thinly sliced
3 tablespoons capers
2 bay leaves (preferably fresh)
2 tablespoons chopped flat-leaf parsley
Shrimp:
1 lemon, quartered
2 bay leaves
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 taspoon black peppercorns
1 teaspoon crushed red pepper flakes
2 tablespoons kosher or sea salt
2 pounds medium or large shrimp, peeled and deveined, tails on
1) Whisk together lemon juice, cider or vinegar, mustard, sugar, garlic, olive oil, salt and pepper, onion, capers, bay leaves and parsley using a large bowl.
2) Place a large saucepan filled with about 1 gallon water over high heat.
3) Squeeze the lemon quarters into the water, dropping rinds into the pan.
4) Add bay leaves, coriander seeds, mustard seeds, peppercorns, pepper flakes and salt to the pan.
5) Bring to a boil, reduce heat and simmer for about 5 minutes, then add shrimp and return to the boil.
6) Cook until shrimp become opaque and the tails turn bright pink, about 3-4 minutes.
7) Drain well then transfer the still-warm shrimp to bowl of marinade.
8) Marinate shrimp for at least 15 minutes before serving.
| Yield: | 10 servings | |
| Prep Time: | 0 hr 30 mins | |
| Cook Time: | 0 hr 9 mins | |
| Ready In: | 0 hr 9 mins | |
| Category: | Appetizer | |
| Main Ingredient: | Shrimp | |
| Cooking Method: | Boiling |
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| Recipe Tags: | Pickled Shrimp | Pickled Shrimp recipe |
Chef's Note & Story
If prepared ahead, discard marinade before refrigerating. Reserve marinade. Dress shrimp with marinade before serving.
The tartness and the zing of the lemon is a certified hit to my family. The perfect make-ahead-of-time party food!