Pickled Shrimp

This is great way to make and keep shrimp handy for a snack, a salad topping or an appetizer. Pepared in this manner, the shrimp will keep for about 2 months.

Ingredients (for each pint of shrimp)

• 15 medium shrimp (24-30 count), peeled and deveined
• 1 cup light olive oil
• juice of one large lemon
• 1 tablespoon rice wine or white wine vinegar
• 2 large garlic cloves
• 1/2 medium yellow onion, sliced.
• 1 hot pepper (jalapeño, habanero, serrano, etc)
• 1 teaspoon salt
• 1 teaspoon yellow mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon black peppercorns
• 1 teaspoon whole allspice berries
• 2 large bay leaves
• 3 sprigs thyme
• 2 tablespoons Old Bay seafood boil seasoning

Keep in mind, it is easier to make more than a pint of this at a time, so you have plenty on hand !

Start with the peeled and deveined shrimp. Add a quart of water and the OldBay seasoning to a saucepan, and bring to a boil. When the water is roiling, add the shrimp, and cook for about 3 minutes, until pink and done. Strain the shrimp, and let cool.

Add the cup of olive oil to a saucepan. Smash the garlic cloves and halve the pepper and add them to the pan. Set on very low heat and cook for 30 minutes to allow the garlic/pepper flavor to infuse. Do NOT fry the garlic and peppers ! Turn off heat and allow to cool. Do not get rid of the garlic and peppers.

In a pint jar, layer the shrimp and onion slices. Add all remaining ingredients to the jar, and top off the jar using the olive oil, being sure to include the garlic and pepper.

Tightly seal the jar, and allow the pickle to sit for at least a week, shaking the jar each day to ensure all ingredients are mixed well.

You may refrigerate the pickle a couple of hours prior to serving, but don’t overdo it, as the oil will congeal.