Pickled Shrimp

Chef Cory Bahr tops his tangy shrimp with microgreens and serves them on a tomato and fresh corn salad.

  • Total Time:
  • Servings: 6 (makes 1 pound)
  • Time(Other): plus 12 hr marinating

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Ingredients

  • 1/4 cup plus 2 tablespoons kosher salt
  • 1 pound large shrimp, shelled and deveined
  • 2 cups extra-virgin olive oil
  • 6 lemons, halved and juiced (1 cup), lemons reserved
  • 4 garlic cloves, thinly sliced
  • 1 medium Vidalia onion, halved and thinly sliced
  • 18 bay leaves
  • 1/2 cup flat-leaf parsley
  • 3 ounces crab boil seasoning

How to make this recipe

  1. In a saucepan, boil 8 cups of water with 1/4 cup of the salt. Add the shrimp; boil until cooked, 2 minutes. Drain and chill in an ice bath; drain again.

  2. In a medium bowl, whisk the olive oil with the lemon juice and the remaining salt. In two 1-quart glass jars, layer the shrimp, garlic, onion, bay leaves, parsley and 6 of the lemon halves. Add the crab boil seasoning and the lemon dressing and cover. Marinate the shrimp in the fridge for 
12 to 24 hours before serving.

Contributed By Photo © Brad Arender Published July 2015





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