Florida Coast Pickled Shrimp

Name: Florida Coast Pickled Shrimp
Yield: serves 6 to 8
Ingredients: One 3 ounce bag crab boil spices (such as Zatarain’s); 4 teaspoons kosher salt; 2 lemons, quartered; 2 pounds medium shrimp, shelled and deveined if you wish; 2 cups vegetable oil; 1 cup red-wine vinegar; 1/2 cup fresh lime juice; 2 tablespoons Creole mustard (see page 93); 2 teaspoons black peppercorns; 2 teaspoons fennel seeds; 1 teaspoon crushed red-pepper flakes; 4 garlic cloves, peeled and crushed; 4 bay leaves; 2 large sweet onions, thinly sliced; 2 large carrots, thinly sliced; 2 lemons, thinly sliced

December 9, 2011

Gina: We’ve taken a few memorable family vacations to the Gulf Coast of Florida, which is a great place to indulge our passion for the beach and fresh shrimp. These pickled shrimp are perfect for entertaining, because they are actually best made a day in advance. They’re delicious on their own, or eaten with buttered slices of French bread.

Cooks' Note

We call for the shrimp to be shelled and deveined in this recipe, because it allows the shrimp to really soak up the marinade. But if you are pressed for time, and your friends don’t mind getting their nails dirty, leave the shells on. The shrimp are just as good, and the extra effort your friends have to exert to extract the shrimp from their shells may produce an unexpected benefit: leftovers!

Recipe notes

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