Pickled Shrimp (New Orleans Style)

• Cuisine
  • American
  • French
• Course
  • Main Course
• Suitable for Diet
  • Vegetarian
• Attribute Label
  • Attibute Values
• Tags
  • Seafood

Ingredients

What You’ll Need

• 3 pounds raw large shrimp (shells and tails on)
• 1 large sweet onion cut into quarters and sliced
• 1 1/2 teaspoon celery seed
• 1 cup extra virgin olive oil
• ¼ cup white wine vinegar
• 6 garlic cloves thinly sliced
• 14 bay leaves
• 1 teaspoon fennel seed
• 1 1/2 teaspoon mustard seed
• 2 teaspoons dried chili seeds
• 1 teaspoon white pepper
• 1 teaspoon coriander seeds or 2 Tablespoons fresh chopped
• 2 fresh lemons sliced, plus ½ cup fresh lemon juice

Method

1

Boil shrimp till orange in color, opaque throughout and shaped like a C. Remove shells; leaving tails on. Tip: bring 3 quarts of salted water to a boil; add shrimp and turn down heat to simmer and let shrimp steep Shrimp are best when cooked gently.

2

Combine all the above except the lemon slices; in a large mixing bowl. Gently toss to coat the shrimp with the mixture. Place the lemon slices on the top and cover. Let marinate in the refrigerator overnight or at least 7-8 hours.

3

Transfer to a clean glass bowl or large plate before serving and garnish with additional fresh herbs such as sage leaves, coriander or cilantro leaves.

Note: you will need 3 large scallops for each shell