Along the Alabama and Mississippi coasts, Pickled Shrimp have long had a place on the table. Like West Indies Salad, they’re dressed simply in vinegar and oil and served cold.
Pickled Shrimp
Ingredients
3 pounds wild-caught Gulf shrimp, shelled, deveined and boiled just until pink
2 medium onions, quartered and thinly sliced
6 garlic cloves, thinly sliced
4 lemons, thinly sliced
12 bay leaves
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
4 dried hot chile peppers
1 teaspoon freshly ground white pepper
1½ teaspoons kosher salt
1 cup extra virgin olive oil
½ cup champagne vinegar
½ cup freshly squeezed lemon juice
Directions
In a large bowl, gently toss the shrimp with the remaining ingredients until evenly coated. Transfer to a glass bowl, cover, and refrigerate at least 6 hours or overnight.
Remove from the refrigerator about 1 hour before serving to take the chill off. Discard the bay leaves. Serve with toothpicks.
