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Shrimp: Lemon Dill Pickled Shrimp

Source of Recipe


From "The Southern Sympathy Cookbook" by Perre Magness



List of Ingredients



• 2 large lemons
  
• 1 cup white vinegar
  
• ½ cup olive oil
  
• 2 Tbsp capers in brine
  
• 1 tsp celery seed
  
• 1 clove garlic
  
• 2 bay leaves
  
• 4 to 5 sprigs of dill
  
• 1 small fennel bulb, thinly sliced
  
• 2 pounds raw shrimp, peeled and deveined (21 to 25 count)
  
• Sliced chives, for garnish (optional)
  






Instructions



1. Juice one lemon, and half of the other if needed, to render ¼ cup lemon juice. Slice the remaining lemon into thin rounds. Whisk the lemon juice, vinegar, and oil together in a large glass bowl, then whisk in the capers and celery seed. Peel the garlic clove, crush it with a knife, and add to the liquid with the bay leaves, dill, and a couple of sprigs of the feathery fennel fronds.
   
   
2. Bring a large pot of water to the boil. Add the shrimp to the water and cook for 4 minutes, then drain and place in a medium bowl that will fit the shrimp snugly.
   
   
3. Whisk the pickling liquid a few times and pour immediately over the hot shrimp. The shrimp will not be cooked through, but will continue to "cook" in the acidic marinade. Add the sliced lemons and sliced fennel and stir to coat everything. Press the shrimp down so as much as possible is submerged in the pickling liquid. Place a piece of plastic wrap directly over the shrimp, then put a plate on top to keep the shrimp submerged in the marinade.
   
   
4. Cover the bowl and refrigerate overnight, but 3 days is better. Stir a couple of times a day. The shrimp will keep covered in the refrigerator for up to 2 weeks.
   
   
5. To serve, take the bowl from the fridge - the oil may have solidified a bit, but it will loosen up. You can serve directly from the bowl with toothpicks, or lift the shrimp out of the pickling liquid with a slotted spoon. Garnish with chives, if desired.
   
   Serves 6 to 8 on a buffet