The best time to buy shrimp is right off the docks. Fortunately, we have fresh seafood on the Gulf Coast and fishmongers to buy from. This Pickled Shrimp recipe is a Southern favorite that I could eat year round. Versatile and refreshing, it’s delicious dish for summer months and great for parties. This recipe can be doubled and tripled easily depending on your crowd.
Chef Frank Stitt, James Beard winner best chef in the Southeast, and owner of Bottega, Bottega Cafe, Chez Fon Fon, and Highlands Bar & Grill in Birmingham, Alabama says, ““We are motivated by the seasonality of the Gulf Coast fishing industry. We create our menu around the most pristine, impeccable fish we can get our hands on."
3 lbs. boiled shrimp, cleaned and deveined (see below)
Combine all the ingredients in a large bowl and toss thoroughly. 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 the shrimp, and a tablespoon of salt to the shrimp. As soon as the water returns to a simmer (about 3 minutes), remove from the heat. The shrimp will have just begun to curl and have turned a bright pink. Do not allow the water to boil, or 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.