Ashley’s Pickled Shrimp

Published by

ashleychmcgee

on

November 11, 2024

I am claiming this now, but way back when we were kids going to R/I parties at Lake Hyco, Linda Currie brought a version of this dish. Hilary, John & I fell in love – I really don’t know if we left any for the grown ups! As is my usual practice, I recreated it trying to chase a memory. I made it for a Bayona get-together one time and then was so honored that Susan Spicer wanted to put it in her cookbook. While it fits my love of good food in the “Live to Eat” way, it is really easy and can make the “Eat to Live” people happy in its simplicity.

Ashley’s Pickled Shrimp

Print Recipe

Prep Time 30

Cook Time 5

Total Time 2

Servings servings

Equipment

Equipment: large bowl, whisk, cutting board, chef’s knife, large sauce pot for shrimp boil

Ingredients

For the marinade:

3 tbsp lemon juice
¼ cup sugar
¾ cup cider vinegar
1 tsp finely minced garlic
2 tsp kosher salt
1 tsp ground pepper
2 tsp dijon mustard
2 bay leaves
1 cup olive oil (not extra virgin as it may be overpowering

For the bowl:

1 red onion cut radial julienne (follow the lines nature gave us)
2-1/4 oz jar capers including the brine
½ cup halved pitted kalamata olives or other sliced black olives
2 tbsp flat leaf parsley finely minced or chiffonade
2 # Shrimp peeled and deveined

For the boil:

3 quarts water
2 lemons squeezed and placed in the water
2 bay leaves
½ cup Old Bay
¼ cup Kosher salt

Instructions

Method of Preparation:

Combine the boil ingredients in a large sauce pot and allow to simmer for at least 15 minutes before cooking the shrimp in it.
Make the marinade by first combining the lemon juice, sugar, cider vinegar, garlic, salt, pepper, Dijon mustard and bay leaves. Whisk together.
While whisking quickly, slowly drizzle the olive oil in to create an emulsion.
Add the onions, capers and olives.
Bring the shrimp boil back to a boil after simmering for at least 15 minutes to allow flavors to develop.
Drop in the shrimp and boil until cooked through and pink – probably about 5 minutes.
Once the shrimp are cooked, drain them and add them immediately to the marinade.
Allow to marinate for at least 30 minutes.
Just before serving, add the minced or chiffonade flat leaf parsley garnish.

Notes

Best to eat this the same day that you make it. The shrimp tighten up and get tough in the marinade by the next day. But don’t worry, this goes very fast!

Tried this recipe?Let us know how it was!

Ashley’s Pickled Shrimp