Pickled Shrimp

Name: Pickled Shrimp
Ingredients: 1/4 cup plus 2 tablespoons kosher salt; 1 pound large shrimp, shelled and deveined; 2 cups extra-virgin olive oil; 6 lemons, halved and juiced (1 cup), lemons reserved; 4 garlic cloves, thinly sliced; 1 medium Vidalia onion, halved and thinly sliced; 18 bay leaves; 1/2 cup flat-leaf parsley; 3 ounces crab boil seasoning

9 ingredients

7 steps

Ingredients

1/4 cup plus 2 tablespoons kosher salt
1 pound large shrimp, shelled and deveined
2 cups extra-virgin olive oil
6 lemons, halved and juiced (1 cup), lemons reserved
4 garlic cloves, thinly sliced
1 medium Vidalia onion, halved and thinly sliced
18 bay leaves
1/2 cup flat-leaf parsley
3 ounces crab boil seasoning

Directions

1

In a saucepan, boil 8 cups of water with 1/4 cup of the salt.
2

Add the shrimp; boil until cooked, 2 minutes.
3

Drain and chill in an ice bath; drain again.
4

In a medium bowl, whisk the olive oil with the lemon juice and the remaining salt.
5

In two 1-quart glass jars, layer the shrimp, garlic, onion, bay leaves, parsley and 6 of the lemon halves.
6

Add the crab boil seasoning and the lemon dressing and cover.
7

Marinate the shrimp in the fridge for 12 to 24 hours before serving.