LOW-COUNTRY PICKLED SHRIMP

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Low-Country Pickled Shrimp image

Pre-dinner nibbles should awaken the appetite without filling you up. These pickled shrimp pay tribute to the rich culinary history of the maritime South. They're bright and fresh, with a piquant heat. Serve them in a bowl with some crostini and aioli on the side, and let guests assemble their own perfect bites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 9h

Yield Serves 12

Number Of Ingredients 9

1 bunch scallions, trimmed and thinly sliced (1 cup)
1 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh chile peppers, ribs and seeds removed for less heat, if desired
3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 fresh or dried bay leaves
3 tablespoons sugar
1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined

Steps:

  • Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl.
  • Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving.

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