Pickled Shrimp • A Lowcountry Cuisine
From Carrie Morey's hot little suppers cookbook
I use it for everything, from entertaining at a nice dinner party to a quick on the go snack before picking up my girls from school!
- • 8 1⁄3 cups water
- • Kosher salt
- • 2 pounds shrimp, peeled, tails left on, deveined
- • 3 white onions, cut in half length wise and thinly sliced
- • 1 1⁄2 cups good quality olive oil 2 cups cider vinegar
- • 8 bay leaves
- • 3 teaspoons crushed red pepper flakes
- • 4 cloves garlic, cut in half
- • 1 1⁄2 lemons, thinly sliced, seeds removed
- • 1⁄3 cup capers in brine, drained and rinsed
- • 1 1⁄2 teaspoons celery seeds
You don’t have to be in the South to create and experience the quintessential Southern living meal. In fact, my most memorable Southern recipe was actually one I put together for a float down the Teton River, winding through the picturesque Grand Teton Mountains. We floated, fished, ate, and stopped to swim as we felt like it. This easy seafood recipe stored in a mason jar makes a perfect take-along that can be nibbled along the way or with the meal.
This Southern style dish is so simple to make and it lasts forever in your refrigerator! I use it for everything, from entertaining at a nice dinner party to a quick on the go snack before picking up my girls from school!
Add the shrimp to Callie's Hot Little Biscuit buttermilk biscuits for a delicious and easy lunch or to top off your morning Carolina grits.
- Bring 8 cups of the water and 6 tablespoons salt to a boil in a large saucepan.
- Add the shrimp and cook 2 minutes, just until the shrimp turn pink.
- Drain the shrimp and let cool.
- Combine the remaining 1/3 cup water with all the remaining ingredients in a large bowl. Stir and add 1 1/2 teaspoons salt. Stir, taste and add more salt if necessary.
- Add the cooled shrimp, stir, cover and refrigerate overnight.
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