SOUTHERN PICKLED SHRIMP

Southern Pickled Shrimp image

Provided by Hugh Acheson

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons Old Bay seasoning
1 pound shrimp, peeled and deveined, 16/20 count per pound
1 medium Vidalia onion, thinly sliced
1/4 cup flat-leaf parsley, roughly chopped
2 cloves garlic, minced
12 dry bay leaves, or 6 fresh bay leaves
1/3 cup lemon juice
1 cup olive oil
1/4 teaspoon allspice
1/2 teaspoon crushed chili flakes
1/2 teaspoon celery seeds
1/2 teaspoon sea salt

Steps:

Cook the shrimp: Prepare an ice bath and set aside. Bring 2 quarts of water to a boil in a large saucepan. Reduce heat to low and add the Old Bay and shrimp. Cook for about 2-3 minutes, or until the shrimp are pink and just cooked through. Drain, then plunge the shrimp into the ice water to cool. Transfer to a bowl and set aside.
Make the pickling mixture: In a mixing bowl, combine the onion, parsley, garlic, bay leaves, lemon juice, olive oil, allspice, chili flakes, celery seed, and salt. Add the shrimp and gently stir to combine them with the pickling mixture.
Finish the pickled shrimp: In a glass jar with a tight-fitting lid (Mason or Weck), arrange the shrimp, onions, and pickling mixture in layers. Seal with lid and let sit in the fridge for at least 3 hours before serving. The shrimp will keep in the fridge for 4-6 days.