Pickled Shrimp
I love shrimp, it is on the top of my list of favorite foods. I can eat shrimp any way you serve it and would cook it 7 days a week if it weren’t for the deveining or the fact that my poor husband is allergic. Poor guy, poor me. My favorite food to cook is seafood, my favorite seafood to eat is shrimp and I have been deprived for years. We lived in Charleston for three years where they eat them for breakfast and take great pride in their local shrimp with bumper stickers stating that friends don’t let friends eat imported shrimp.
I was invited to play bunco at a friend’s house the other night and since the mens weren’t invited I thought I would indulge myself with my favorite food and bring a little South Carolina into the mix. I had tried pickled shrimp on several occasions when we lived in Charleston and loved the prep-ahead idea and tangy taste in my mouth when I thought about it. They were delicious, the perfect party food.
Pickled Shrimp
from The Pat Conroy Cookbook: Recipes and Stories of My Life by Pat Conroy
- 1 cup thinly sliced yellow onion
- 4 bay leaves, crushed
- One 2-ounce bottle capers, drained and coarsely chopped
- ¼ cup fresh lemon juice
- 1 cup cider vinegar
- ½ cup olive oil
- 1 tsp minced fresh garlic
- 1 tsp kosher salt
- 1 tsp celery seeds
- 1 tsp red pepper flakes
- 2 lb larges (21-25 count) shrimp, peeled and deveined
Mix all the ingredients except the shrimp in a large heatproof glass or ceramic bowl.
In a medium stockpot over high heat, bring 4 quarts abundantely salted water to a rolling boil. Add the shrimp and cook until just pink, about 2 minutes. (The shrimp will continue to “cook” in the marinade.) Drain and immediately transfer to the marinade.
Bring to room temperature, cover tightly, and marinate overnight in the refrigerator. Transfer shrimp and marinade to a glass serving compote or bowl. Serve chilled.
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