Recipes

Pickled Shrimp

  • Serves

    makes About 6 Cups

TODD COLEMAN

Ingredients

  • 2 tbsp. Old Bay seasoning
  • 1 lb. (26–30 count) medium shrimp, peeled and deveined
  • 12 tsp. celery seeds
  • 14 tsp. allspice berries
  • 1 cup extra-virgin olive oil
  • 13 cup fresh lemon juice
  • 14 cup packed flat-leaf parsley leaves, finely chopped
  • 1 tbsp. kosher salt
  • 12 tsp. crushed red chile flakes
  • 2 cloves garlic, finely chopped
  • 12 dried bay leaves
  • 12 medium yellow onion, thinly sliced lengthwise

Instructions

Step 1

Bring Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes. Drain and transfer to bowl of ice water to chill; drain again.

Step 2

Finely grind celery seeds and allspice in a spice grinder; transfer to a bowl and stir in oil, juice, parsley, salt, chile flakes, garlic, and bay leaves. In a 1-qt. glass jar, layer shrimp and onions; pour over oil mixture. Cover with lid; chill overnight before serving.

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