Active Time — 15 Mins
Yield — 36 pieces
How to Make Pickled Shrimp
Step 1
Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well.
Step 2
Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving
Ingredients
- 1 tablespoon celery seeds
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 1/2 pounds peeled, deveined large raw shrimp, tail-on
- 1 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons mustard seeds
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground allspice
- 12 bay leaves
- 2 shallots, thinly sliced
Nutritional Information
- Calories per serving 59
- Fat per serving 4g
- Saturated fat per serving 0g
- Cholesterol per serving 48mg
- Fiber per serving 0g
- Protein per serving 5g
- Carbohydrates per serving 1g
- Sodium per serving 110mg
- Iron per serving 0mg
- Calcium per serving 23mg
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