This recipe from Salt & Wind is up next on my agenda of things I am going to try. Pickling shrimp was never something I had thought about doing, but is it just me or does this recipe sound awesome? It seems more “marinated” than pickled to me….but either way, it look delicious. For my family, I leave out all of the spicy stuff.
3 medium red onions divided
5 bay leaves divided
1 cinnamon stick
4 garlic cloves smashed
2 teaspoons kosher salt
1 teaspoon black peppercorns
2 teaspoons celery seed divided
1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on
1 lemon thinly sliced
1 cup orange juice
1 cup white wine vinegar
1/2 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons crushed red pepper flakes (use less if you don’t like things spicy)
1 teaspoon unrefined cane sugar
1/3 cup roughly chopped fresh flat-leaf Italian parsley for garnish
tortilla chips or crackers, for serving
For the cooking liquid: Place 8 cups water in a large pot and bring to a boil over high heat. Quarter one of the onions then add it to the water along with 4 of the bay leaves, the cinnamon stick, the garlic cloves, the kosher salt, the peppercorns, and 1 teaspoon of the celery seeds. When it boils, remove from heat, add shrimp, and cook until they’re bright-pink and firm, about 2 minutes. Drain and rinse to prevent further cooking.
For the pickle: Place shrimp in a large nonreactive bowl. Thinly slice one lemon and quarter and thinly slice the remaining two onions. Add the lemon and onions to the container along with the orange juice, white wine vinegar, lemon juice, olive oil, the remaining bay leaves, red pepper flakes, sugar, and remaining 1 teaspoon of celery seeds. Ad the shrimp and turn to coat. Cover and refrigerate until thoroughly chilled, at least 2 hours to overnight.
To serve: Just before serving, fold in the parsley. Serve with toothpicks or on crackers or chips.