Florida Coast Pickled Shrimp
- One 3 ounce bag crab boil spices (such as Zatarains)
- 4 teaspoons kosher salt
- 2 lemons, quartered
- 2 pounds medium shrimp, shelled and deveined if you wish
- 2 cups vegetable oil
- 1 cup red-wine vinegar
- 1/2 cup fresh lime juice
- 2 tablespoons Creole mustard (see page 93)
- 2 teaspoons black peppercorns
- 2 teaspoons fennel seeds
- 1 teaspoon crushed red-pepper flakes
- 4 garlic cloves, peeled and crushed
- 4 bay leaves
- 2 large sweet onions, thinly sliced
- 2 large carrots, thinly sliced
- 2 lemons, thinly sliced
- In a large pot, combine the crab boil, 2 teaspoons of the salt, the lemon quarters, and 8 cups water.
- Bring the mixture to a boil, and boil for 5 minutes.
- Add the shrimp, and cook until they are pink and cooked through, about 3 minutes.
- Drain the shrimp in a colander, and discard the crab boil and lemon.
- In a small saucepan, whisk together the oil, vinegar, lime juice, Creole mustard, peppercorns, fennel seeds, red-pepper flakes, garlic, bay leaves, and the remaining 2 teaspoons salt.
- Bring to a boil, then reduce the heat and simmer for 2 minutes.
- Remove the pan from the heat, stir in the onions and carrots, and cool completely.
- Place the shrimp in a large nonreactive mixing bowl or container (sealable plastic storage containers work great), and cover with the marinade.
- Toss with the lemon slices, cover tightly, and refrigerate for at least 8 hours (or for up to 2 days), tossing every 4 or so hours, before serving.
- To serve the pickled shrimp, use a slotted spoon to transfer the shrimp and goodies (pickled veggies, spices) to a serving bowl, then add just enough liquid to keep everything moist (using the entire bowl of pickling liquid would be too messy).
crab boil, kosher salt, lemons, shrimp, vegetable oil, redwine vinegar, lime juice, creole mustard, black peppercorns, fennel seeds, redpepper, garlic, bay leaves, sweet onions, carrots, lemons
Taken from www.epicurious.com/recipes/food/views/florida-coast-pickled-shrimp-375277 (may not work)