Pickled Shrimp
2016-04-01 10:38:02
Serves 6
Ingredients
- 1½ cups distilled white vinegar
- 3 tablespoons dill seed
- 3 tablespoons mustard seed
- 2 tablespoons whole black peppercorns
- 1 tablespoon minced fresh garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 6 bay leaves
- 4 quarts water
- 1 (3-ounce) box shrimp and crab boil
- 4 teaspoons salt, divided
- 2½ pounds large fresh shrimp, peeled
- and deveined (tails on)
- 1½ cups extra-light olive oil
- 2 lemons, thinly sliced
- 1 medium white onion, thinly sliced
Instructions
- In a medium saucepan, combine vinegar, dill seed, mustard seed, peppercorns, garlic, red pepper flakes, lemon zest, and bay leaves over low heat. Cook for 10 minutes; do not boil. Remove from heat, and set aside to cool.
- In a large Dutch oven, combine water, crab boil, and 2 teaspoons salt over medium-high heat. Bring to a boil. Add shrimp; cook for 2 to 3 minutes, just until pink and firm. Drain shrimp, and set aside to cool. In a medium bowl, whisk together olive oil, vinegar mixture, and remaining 2 teaspoons salt. In a large resealable plastic bag, combine shrimp, lemons, onion, and marinade. Seal bag, and refrigerate for 8 to 12 hours, turning occasionally. Let come to room temperature before serving. If desired, squeeze the cut lemons from the bag over the shrimp.
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