- 1 pound uncooked medium shrimp, peeled and deveined
- 2 tablespoons kosher salt, divided
- 3 large lemons, zested and juiced
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons pickling spice
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red pepper flakes
- 1 cup extra-virgin olive oil
- 3 large shallots, thinly sliced lengthwise
- Fill a large bowl with ice-cold water.
- Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
- Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
- Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.
04/28/2018
recipepes.com
Pickled Shrimp, recipe
PT15M
PT1H
5
455 calories