Pickled Shrimp Recipe
- 4 tablespoons Seafood Boiling Spice , divided
- 2 large bay leaves, crumbled if dried, chopped if fresh, divided
- 6 large garlic cloves, lightly crushed and peeled, divided
- 1 large rib celery, including the leafy top, thinly sliced
- Salt
- 2 pounds small to medium shrimp
- 1 cup white wine vinegar
- ½ cup minced shallots or Vidalia sweet onions
- 2 large lemons, zest removed from 1 in strips with a zester, 1 thinly sliced
- 2 to 3 tablespoons extra virgin olive oil, optional
- 4 to 6 fresh lettuce leaves
- 2 tablespoons chopped flat-leaf parsley
- Put 3 quarts of water in a large stainless steel or enameled pot. Add half the boiling spice, 1 bay leaf, 3 garlic cloves, the sliced celery, and a small handful of salt. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer 10 minutes. Raise the heat, add the shrimp, cover, and count 2 minutes. Drain well, rinse under cold running water, and then peel and devein the shrimp.
- Bring the vinegar, onions, and remaining bay leaf, spices, and garlic to a full boil in a saucepan over medium high heat, reduce the heat to low, and simmer 5 minutes. Turn off the heat. Let it cool slightly and pour it over the shrimp. Mix in the lemon zest and juice the lemon into it through a strainer. Toss well and let cool completely. Cover and marinate, refrigerated, for at least 4 hours and as long as 24 hours. They will actually keep for up to 2 weeks, refrigerated.
- To serve, lift the shrimp from the marinade. If you like, you may dress them lightly with a few spoonfuls of olive oil to taste. Line a platter or shallow serving bowl with lettuce leaves. Mound the shrimp on top of them and garnish with sliced lemon and parsley.
