Pickled Shrimp

Name: Pickled Shrimp
Yield: Serves 10.
Cuisine: United States
Ingredients: 1 teaspoon salt; 3 allspice berries, crushed; 1 bay leaf; 1 small onion, halved; 1 lemon, cut into paper-thin slices, seeds removed; 1 lemon, cut into paper-thin slices, seeds removed; 1 garlic clove, bruised; 1 strip orange zest (3 × ½ inch), cut into thin julienne strips; 1 strip orange zest (3 × ½ inch), cut into thin julienne strips; Freshly ground black pepper; Hot pepper sauce; 1½ pounds medium shrimp (26 to 30 per pound), peeled with tails left on and deveined; 1½ pounds medium shrimp (26 to 30 per pound), peeled with tails left on and deveined; ½ cup olive oil; ½ cup white wine vinegar; ½ red (bell) pepper, stemmed and seeded, cut into thin strips; ½ yellow bell pepper, stemmed and seeded, cut into thin strips; ½ cup coarsely chopped dill, including thin stems; ½ cup thinly sliced scallion, cut into diagonals

Preparation info

Serves
10
.

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Based on a Carolina Low Country classic, this dish has lots of shrimp and plenty of colorful vegetables. The dish can be made one or two days ahead; the flavor improves as the shrimp marinate.

Ingredients

1 small onion, halved
1 bay leaf
3 allspice berries, crushed

Americas
United States
Starter
Gluten-free
Spicy

Method

Fill a large saucepan three-quarters full with water. Add the onion, bay leaf, allspice, and salt. Heat to a full rolling boil. Stir in the shrimp and cook, uncovered, stirring occasionally, just until cooked through, about 3 minutes. Drain immediately and rinse with cold tap water.
In a large nonaluminum container with a tight-fitting lid, combine the oil, vin