Serves: 15 to 20
Equipment:
1 Large Glass Jar with Lid
Ingredients:
3 lbs Boiled Small to Medium Shrimp (see note below) peeled
2 Medium Onions, quartered and very thinly sliced
1 tsp Celery Seeds
1 cup Extra Virgin Olive Oil
6 Garlic Cloves, thinly sliced
4 Lemons, thinly sliced
14 Bay Leaves
1 tsp Fennel Seeds
1 tsp Mustard Seeds
4 Dried Hot Chili Peppers
1 tsp Freshly Ground White Pepper
1 tsp Coriander Seeds
1/4 cup White Wine Vinegar
1/2 cup Fresh Lemon Juice
Procedure:
Combine all the ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve as an hors d’oeuvre with toothpicks and napkins.
To cook shrimp, fill a large pot with water and add 1 onion (quartered), 1 celery stalk (cut into pieces), 1 lemon (sliced) and 4 flat-leaf parsley sprigs. Bring to a boil over high heat, reduce the heat and simmer for 15 to 20 minutes.
Add a tablespoon of salt to the shrimp. As soon as the water returns to a simmer, remove from the heat. The shrimp will have just begun to curl and have turned a bright pink. Do not allow the water to boil, or the shrimp will be tough. Drain—but do not rinse the shrimp, or the flavor will go right down the drain. Reserve the broth, if desired. Allow the shrimp to cool.
Recipe Author: Chef Frank Stitt
Book: Frank Stitt’s Southern Table
Book Author: Frank Stitt
Publisher: Artisan Books, 2004
Original Photograph By: Christopher Hirsheimer.
Photograph Retouched By: Recipe Spy
Recipe Source: http://eatalabamaseafood.com/recipes/frank-stitt-pickled-shrimp/