Citrus-Pickled Shrimp

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Don't worry if the shrimp appear undercooked after being boiled for just 1 minute. They will finish "cooking" overnight in the tangy citrus marinade. Amazing Seafood Recipes

By Robert Stehling
November 2002

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Recipe Summary

total:
12 hrs
active:
30 mins
Yield:
10 HORS D'OEUVRE SERVINGS
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Ingredients

Directions

  • 1. Add the Old Bay Seasoning to a large pot of water, cover and bring to a boil. Add the shrimp and cook, stirring, until they just start to curl, about 1 minute. Drain and spread on a large rimmed baking sheet. Cool to room temperature.

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  • In a large resealable plastic bag, mix the bay leaves with the lemon and orange juices, garlic, olive oil, onion, mustard seeds, salt, crushed pepper, celery seeds and turmeric. Add the shrimp and seal; refrigerate overnight.

  • Transfer the shrimp and marinade to a large, shallow bowl and serve.

Notes

To devein shrimp, slit the curled side of the shrimp with scissors to expose the intestinal tract (the vein), which can be clear or black. Pull out the veins with the tip of a knife or your fingers.

For shrimp served as finger food, like in this recipe, it?s best to leave their tail shells on so guests can pick them up easily.

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