Updated: Sep 9, 2020
These chilled, lemony, zesty, bright pickled shrimp...are perfect for a few days of summer snacking, if they last that long...
Prep Time: 20 minutes Yield: 6 servings
3 tbsp Old Bay seasonings
One pound medium shrimp, peeled and deveined
1 tsp ground celery seeds (or more to taste, I used 2 tsp)
1 tsp white pepper
2 tsp fresh oregano or 1 tsp dried
1/2 cup fresh flat leaf parsley, finely chopped
1 tbsp kosher salt (to taste)
2 tsp granulated sugar
1 tsp crushed red pepper flakes
3 large cloves of garlic, minced
1 tsp lemon zest
3/4 cup olive oil
1/3 cup fresh lemon juice
6 whole dried bay leaves
1 large Vidalia onion, cut lengthwise into strips
1 red bell pepper, cored, seeded, pith removed, cut lengthwise into strips
In a large saucepan, over medium high heat, bring 2 quarts of water and Old Bay seasoning to a boil. Add shrimp, reduce heat and cook for 2 minutes, or until shrimp is pink. Do not overcook. Drain well and transfer to a bowl of ice water to chill the shrimp. Drain again and set shrimp aside while you make the lemon vinaigrette.
In a large glass bowl, combine celery seed, white pepper, oregano, parsley, salt, sugar, red pepper flakes, garlic, lemon zest, olive oil and lemon juice. Whisk well until emulsified. Stir in bay leaves.
In a one quart glass jar, or several smaller glass jars, layer the shrimp, then the onions and peppers. Pour vinaigrette over shrimp and vegetables. Cover and refrigerate overnight. Remove bay leaves before serving.
Calories: 331 per serving