Recipes - Pickled Shrimp

 

Ingredients

1 1/2 lb. extra-large shrimp (21- to 25-count), peeled and deveined
2/3 cup cider vinegar
1/3 cup extra-virgin olive oil
1 tsp. Spice Krewe Bayou Burn
1 tsp. sugar
1 tsp. crushed red pepper flakes
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
4 large garlic cloves, sliced
3 bay leaves
1 lemon, cut in half (with 1/2 set aside, and1/2 thinly sliced)
1 large sweet onion, (with 1/2 set aside, and1/2 thinly sliced vertically)

Steps

Cook shrimp:
Bring 3 quarts of water to a boil in a Dutch oven. Squeeze 1/2 lemon (not the thinly sliced) and add to pot. Add 1/2 an onion. Add shrimp to pan and immediately remove from heat. Cover and let stand for 3 minutes.
Drain and rinse with cold water; drain well.

Make pickling liquid:

Whisk together vinegar, oil, salt, sugar, and pepper flakes in a large bowl until salt and sugar dissolve.

Pickle shrimp:

Add shrimp, dill, parsley, garlic, bay leaves, lemon, and onion; toss well to combine.
Cover and refrigerate for at least 24 hours or up to 5 days.