Pickled Shrimp
Another Lowcountry classic, pickled shrimp is a favorite hors d'oeuvre for entertaining. And it gets even better after a couple day's marinating. A non-reactive container, such as a glass canning jar, is best for holding the shrimp in the refrigerator. If you plan on keeping the shrimp in the fridge for more than a few days, however, it's best to sterilize your (heatproof) container first by boiling it in water for five minutes.
3 pounds boiled small to medium shrimp, peeled
2 medium onions, quarted and very thinly sliced
1 teaspoon
celery seeds 1 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
4 lemon, thinly sliced
14
bay leaves 1 teaspoon
fennel seeds 1 teaspoon
mustard seeds 4
dried hot chile peppers 1 teaspoon
freshly ground white pepper 1 teaspoon
coriander seeds 1/4 cup white wine vinegar
1/2 cup fresh lemon juice
Combine all the ingredients in a large bowl and toss throughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together.
Serve as an hors d'oeuvre with toothpicks and napkins.
NOTE: To cook shrimp, fill a large pot with water and add 1 onion, quartered, 1 celery stalk, cut into pieces, 1 lemon, sliced, and 4 flat-leaf parsley sprigs. Bring to a boil over high heat, reduce the heat, and simmer for 15 to 20 minutes.
Add a tablespoon of salt and the shrimp. As soon as the water returns to a simmer, remove from the heat. The shrimp will be tough. Drain-but do not rinse the shrimp, or the flavor will go right down the drain. Reserve the broth, if desired. Allow the shrimp to cool.
As prepared, each serving contains 200 calories, 13g total fat, 140mg cholesterol, 200mg sodium, 3g total carbohydrate and 17g protein.
