Pickled Shrimp

Name: Pickled Shrimp
Ingredients: 1 small onion, thickly sliced; 4 large garlic cloves, chopped; 1 small red bell pepper, cut into thick strips; 1 to 2 small dried red chiles, crushed; 1 tablespoon white wine vinegar; 2 teaspoons sugar; 1 teaspoon whole black peppercorns, crushed; 1/2 teaspoon allspice berries, crushed; 2 pounds large shrimp, shelled and deveined; Salt; 1 small lemon, thickly sliced; 1/4 cup extra-virgin olive oil; 2 tablespoons parsley leaves

13 ingredients

5 steps

Ingredients

1 small onion, thickly sliced
4 large garlic cloves, chopped
1 small red bell pepper, cut into thick strips
1 to 2 small dried red chiles, crushed
1 tablespoon white wine vinegar
2 teaspoons sugar
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon allspice berries, crushed
2 pounds large shrimp, shelled and deveined
Salt
1 small lemon, thickly sliced
1/4 cup extra-virgin olive oil
2 tablespoons parsley leaves

Directions

1

In a nonreactive saucepan, combine 2 cups of water with the onion, garlic, red bell pepper, chiles, vinegar, sugar, peppercorns and allspice. Boil over high heat for 2 minutes, then stir in the shrimp and cook just until pink and loosely curled. Stir in 2 teaspoons salt and the lemon slices, squeezing them a bit. Transfer the shrimp and marinade to a large bowl or wide 2-quart jar and let cool to room temperature. Cover and refrigerate overnight, stirring a few times.
2

Transfer the shrimp to a clean bowl. Strain 3/4 cup of the marinade into a small bowl. Cut 4 of the red pepper strips into small dice. Stir 3/4 teaspoon salt into the strained marinade and whisk in the oil. (Discard the remaining marinade.)
3

Pour the dressing over the shrimp and toss well. Spoon the chilled shrimp onto plates and garnish with the red pepper dice and parsley leaves.
4

Serve With: Crusty bread, corn bread or biscuits and a cucumber salad.
5

Notes: Be sure to use large shrimp (about 20 to the pound), which won't become too tangy as they marinate overnight in the spicy brine.