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Shrimp: Citrus Pickled Shrimp

Source of Recipe


From "Southern Snacks" by Perre Magness



List of Ingredients



• 1 navel orange
  
• 1 lemon
  
• 1 lime
  
• ¼ cup mixed citrus juice
  
• 1 cup white vinegar
  
• ½ cup olive oil
  
• 2 Tbsp capers in brine
  
• 1 clove garlic, minced
  
• 1 tsp celery salt
  
• 1 tsp red pepper flakes
  
• 1 tsp kosher salt
  
• 2 bay leaves
  
• 3 to 4 sprigs fresh rosemary
  
• 2 pounds large shrimp, peeled and deveined
  






Instructions



1. Slice thin rounds from half of each of the orange, the lemon, and the lime. Squeeze the juice from the remaining halves to produce ¼ cup juice. Whisk the citrus juice, vinegar, oil, capers, garlic, celery salt, pepper flakes, and salt together in a bowl.
   
   
2. Bring a large pot of water to the boil. Add the shrimp to the water and cook for 3 minutes, then drain and place in a medium-sized bowl that will fit the shrimp snugly. Whisk the pickling liquid a few times and pour it immediately over the hot shrimp. The shrimp will not be cooked through, but will continue to "cook" in the acidic marinade. Add the sliced citrus fruits, bay leaves, and rosemary and stir to coat everything. Press the shrimp down to submerge it as much as possible in the pickling liquid. The citrus slices can rest on top. Place a piece of plastic wrap directly over the shrimp, then place a plate on top to keep the shrimp submerged in the marinade.
   
   
3. Cover the bowl and refrigerate at least overnight, but 3 days is better. Stir a couple of times a day. The shrimp will keep, covered in the fridge, for up to 2 weeks.
   
   Serves 6 to 8