Hugh Acheson's Pickled Shrimp
Recipe courtesy of A New Turn in the South
Makes 6 cups
Click image to enlarge.
Prepare an ice bath by filling a medium bowl half with water and half with ice.
Bring a large pot of water to a boil. Add the Old Bay, then the shrimp and immediately reduce the heat to low. Cook for about 2 minutes, or until the shrimp are pink through and just cooked. Plunge the shrimp into the ice bath to cool, then drain and reserve them in the fridge.
Grind the celery seeds and allspice in a spice grinder and combine in a bowl with the red pepper flakes, salt, olive oil, lemon juice, garlic, bay leaves, and parsley. Stir.
In a clean, nonreactive container, layer the shrimp and the pickling liquid. Repeat. Cover and let sit in the fridge for 24 hours. In a pinch, you can do this all in a large sealable bag.
Serve with toothpicks and a pile of napkins, or incorporate into a pickled shrimp salsa.
Tip: Shrimp freeze well, so don't hesitate to use frozen in this recipe if you can't get fresh. Just make sure they're American wild-caught, preferably Gulf, preferably Louisiana. They're the sweetest, most succulent available, in the opinion of Louisiana Kitchen.