Pickled Shrimp

Pickled Shrimp
Serves 6
Write a review
  1. 1½ cups distilled white vinegar
  2. 3 tablespoons dill seed
  3. 3 tablespoons mustard seed
  4. 2 tablespoons whole black peppercorns
  5. 1 tablespoon minced fresh garlic
  6. 1 teaspoon red pepper flakes
  7. 1 teaspoon lemon zest
  8. 6 bay leaves
  9. 4 quarts water
  10. 1 (3-ounce) box shrimp and crab boil
  11. 4 teaspoons salt, divided
  12. 2½ pounds large fresh shrimp, peeled
  13. and deveined (tails on)
  14. 1½ cups extra-light olive oil
  15. 2 lemons, thinly sliced
  16. 1 medium white onion, thinly sliced
  1. 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.
  2. 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.
Southern Lady Magazine https://www.southernladymagazine.com/