Pickled Shrimp

Name: Pickled Shrimp
Total time: PT0D0H0M
Yield: makes About 6 Cups
Ingredients: 2 tbsp. Old Bay seasoning; 1 lb. (26–30 count) medium shrimp, peeled and deveined; 1 ⁄ 2 tsp. celery seeds; 1 ⁄ 4 tsp. allspice berries; 1 cup extra-virgin olive oil; 1 ⁄ 3 cup fresh lemon juice; 1 ⁄ 4 cup packed flat-leaf parsley leaves, finely chopped; 1 tbsp. kosher salt; 1 ⁄ 2 tsp. crushed red chile flakes; 2 cloves garlic, finely chopped; 12 dried bay leaves; 1 ⁄ 2 medium yellow onion, thinly sliced lengthwise

Serves
makes About 6 Cups

TODD COLEMAN

Ingredients

2 tbsp. Old Bay seasoning
1 lb. (26–30 count) medium shrimp, peeled and deveined
¹⁄₂ tsp. celery seeds
¹⁄₄ tsp. allspice berries
1 cup extra-virgin olive oil
¹⁄₃ cup fresh lemon juice
¹⁄₄ cup packed flat-leaf parsley leaves, finely chopped
1 tbsp. kosher salt
¹⁄₂ tsp. crushed red chile flakes
2 cloves garlic, finely chopped
12 dried bay leaves
¹⁄₂ medium yellow onion, thinly sliced lengthwise

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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.