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Caitlin Bensel, Food Stylist: Torie Cox
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Caitlin Bensel, Food Stylist: Torie Cox
Ingredients
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1 1/2 lb. extra-large shrimp (21- to 25-count), peeled and deveined
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2/3 cup cider vinegar
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1/3 cup extra-virgin olive oil
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1 tsp. kosher salt
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1 tsp. sugar
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1 tsp. crushed red pepper flakes
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1/4 cup chopped fresh dill
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1/4 cup chopped fresh flat-leaf parsley
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4 large garlic cloves, sliced
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3 bay leaves
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1 lemon, thinly sliced
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1/2 large sweet onion, thinly sliced vertically
Directions
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Cook shrimp:
Bring 3 quarts of water to a boil in a Dutch oven. Add shrimp to pan and immediately remove from heat. Cover and let stand for 3 minutes.
Caitlin Bensel, Food Stylist: Torie Cox
Drain and rinse with cold water; drain well.
Caitlin Bensel, Food Stylist: Torie Cox
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Make pickling liquid:
Whisk together vinegar, oil, salt, sugar, and pepper flakes in a large bowl until salt and sugar dissolve.
Caitlin Bensel, Food Stylist: Torie Cox
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Pickle shrimp:
Add shrimp, dill, parsley, garlic, bay leaves, lemon, and onion; toss well to combine.
Caitlin Bensel, Food Stylist: Torie Cox
Cover and refrigerate for at least 24 hours or up to 5 days.
Caitlin Bensel, Food Stylist: Torie Cox