PICKLED SHRIMP

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Pickled Shrimp image

Around the Gulf and other coastal regions of the United States, African-Americans revel in shrimp. In this recipe, the shrimp are spiced twice, once while cooking and a second time in an overnight marinade. Can be prepared in 45 minutes or less but requires additional unattended time.

Provided by Jessica B. Harris

Yield Serves 6

Number Of Ingredients 10

2 pounds medium shrimp (about 64) shelled (leaving tails intact), and deveined if desired
2 teaspoons salt
1/4 cup crab-boil spices
3/4 cup red-wine vinegar
1 cup extra-virgin olive oil
1 tablespoon pickling spices
1 1/2 cups thinly sliced red onion
5 bay leaves
3 fresh thyme sprigs
3 lemons, sliced thin

Steps:

  • In a large saucepan of boiling water cook shrimp with salt and crab-boil spices until just cooked through, 1 to 2 minutes. Drain shrimp and transfer to a large bowl.
  • In a small bowl, whisk together vinegar, oil, pickling spices and salt and pepper to taste and add to shrimp. Add remaining ingredients and combine mixture well. Chill shrimp, covered, overnight.
  • Serve pickled shrimp slightly chilled.

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