Pickled Shrimp

• Seafood

  • 1 lb Shrimp, medium to large

• Produce

  • 8 Bay leaves
  • 3 tbsp Dill, Fresh
  • 3 cloves Garlic
  • 1 Onion, medium
  • 3 tbsp Parsley, fresh

• Condiments

  • 3/4 cup Lemon juice, fresh
  • 1/2 cup Lime juice, fresh

• Baking & Spices

  • 1 pinch Allspice, whole
  • 1/2 tsp Celery seed
  • 1 tbsp Kosher salt
  • 1 tsp Mustard seeds, whole
  • 1/2 tsp Peppercorns, black
  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1/2 cup Olive oil, fruity

• Other

  • heavy dash of Old Bay for seasoning poaching liquid
  • 1/2 t Old Bay

Found on worthhersalt.com

Description

Ingredients

• 1 lb shrimp, medium to large, peeled and deveined
• heavy dash of Old Bay for seasoning poaching liquid
• 3/4 c fresh lemon juice
• 1/2 c fresh lime juice
• 1/2 c fruity olive oil
• 3 cloves garlic, peeled and crushed slightly
• 1 medium onion, sliced thinly pole to pole
• 8 bay leaves
• 1 t whole mustard seeds
• 1/2 t black peppercorns
• 1 T kosher salt
• 1/2 t celery seed
• 1/2 t Old Bay
• pinch whole allspice
• pinch red pepper flakes
• 3 T chopped fresh parsley
• 3 T chopped fresh dill

Directions

• To a pot of water, add a few dashes of Old Bay and bring to a boil. Add the peeled shrimp (feel free to leave the tail section intact if you like) and turn off the burner. Poach the shrimp until opaque in the center and just cooked through, 3-5 minutes, depending on the size of the shrimp. Drain and let cool while you prepare the brine. In a quart mason jar or clean pickle jar, combine all of the ingredients for the brine, screw the lid on and shake to combine. Add the shrimp and refrigerate for at least 2 days before serving for the flavors to combine. It can be kept in the fridge up to 10 days, if it doesnt get eaten first.