Serves 4
30 min
Chef Frank Stitt's Pickled Shrimp
Recipe GLPR51f11733cc1e14
A classic Southern appetizer featuring succulent shrimp preserved in a aromatic pickling brine infused with garlic, bay leaves, and warm spices. The shrimp are marinated for at least 12 hours, allowing the flavors to meld beautifully. Serve chilled as a sophisticated starter or part of a composed appetizer spread.
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Ingredients
3 lbs. cooked shrimp, cleaned and deveined
2 medium onions, quartered
1 cup extra virgin olive oil
½ cup white wine vinegar
1 teaspoon salt
1½ teaspoons celery seed
6 garlic cloves, thinly sliced
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1 teaspoon coriander seeds
14 bay leaves
4 dried hot chili peppers
1 teaspoon freshly ground white pepper
½ cup fresh lemon juice
Directions
Ensure the cooked shrimp are thoroughly cleaned, deveined, and patted dry. If using frozen pre-cooked shrimp, thaw them completely in the refrigerator overnight and drain well.
Cut the onions into quarters and slice the garlic cloves thinly.
In a large mixing bowl, combine the extra virgin olive oil, white wine vinegar, fresh lemon juice, salt, celery seed, fennel seeds, mustard seeds, coriander seeds, and white pepper. Whisk until well blended.
Add the prepared shrimp, quartered onions, sliced garlic, bay leaves, and dried chili peppers to the bowl. Toss gently but thoroughly so all ingredients are coated evenly with the pickling mixture.
Transfer the shrimp and all of the pickling liquid and spices into a large glass jar or airtight container. Press down gently to ensure the shrimp are as submerged as possible in the liquid.
Cover the container and refrigerate for at least 12 hours, preferably 24 hours. Shake or stir the jar once halfway through the marinating time.
When ready to serve, lightly drain the shrimp and arrange on a serving platter. Provide toothpicks and napkins. Garnish with some of the pickled onion pieces and a few bay leaves for presentation. Serve chilled.
