Smoky Boiled and Pickled Shrimp

Name: Smoky Boiled and Pickled Shrimp
Yield: makes 6 servings
Ingredients: 1 beer (12 ounces); 1/2 cup Old Bay seasoning; 2 tablespoons kosher salt; 1/4 cup bottled smoke; 2 pounds large shrimp (16 to 20 count), peeled and deveined; 1 medium onion, cut into thin slivers; 1/2 cup olive oil; 1/2 cup red wine vinegar; 1 tablespoon celery seed; 1 tablespoon mustard seeds; 4 bay leaves, crushed; Black pepper to taste

January 24, 2012

Pickled shrimp remind us of the time when R. B. was on his home brew jag. As usual, he was way ahead of his time. Now a slightly smarter man, R. B. relies instead on the craftsmanship of real brew artisans for his lagers, ales, stouts, and porters. Back to these delicious shrimp and why we’re distracted by beer. Pickled shrimp must relax in the refrigerator a while to soak up the flavors of the oniony marinade. As with beer fermentation and the curing of Fridge Lox (page 134), you must leave them alone and go find something else to do. Meanwhile, things are happening. Easier than making beer, pickling shrimp takes an overnight instead of three weeks. Min occasionally tosses in a chopped fresh green jalapeño (with the seeds). We cannot get enough of these.

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