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Pickled Shrimp

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• ½ cup freshly squeezed lemon juice
  
• 3 tablespoons white wine vinegar
  
• 1½ tablespoons Dijon mustard
  
• 3 cloves garlic, peeled and minced
  
• 1½ teaspoons sea salt
  
• ¾ cup extra-virgin olive oil
  
• 1 jar (4 ounces) diced pimiento
  
• ½ cup pitted black olives, such as kalamata, coarsely chopped
  
• 1 small red onion, peeled and thinly sliced
  
• 1 large lemon, thinly sliced and slices then cut in half
  
• 1 small bunch fresh dill, cilantro, parsley, or mint, minced (½ to â…” cup)
  
• 2 tablespoons Old Bay or other shrimp boil seasoning
  
• 4 pounds (16 to 20 count) shrimp, peeled and deveined
  






Instructions



1. Place the lemon juice, wine vinegar, mustard, garlic, and salt in a large bowl and whisk to mix. Slowly mix in the olive oil. Stir in the pimiento, olives, red onion, lemon slices, and dill or other herb. Set the pickling marinade aside.
   
   
2. Fill a large pot with water and add the shrimp boil seasoning. Let come to a boil over high heat. Add the shrimp and cook until just cooked through the centers, 2 to 4 minutes. Drain the shrimp in a colander. Immediately toss the hot shrimp in the pickling marinade. Let cool to room temperature, stirring occasionally.
   
   
3. Store the shrimp in the refrigerator, covered, for 2 to 3 days (and no longer than 5 days), stirring occasionally. Serve chilled.
   
   Serves 10 to 12 as a starter,
   6 to 8 as a main dish