Spicy Pickled Shrimp

Ingredients:

1 lb. – Medium shrimp (26-30 ct.), peeled and deveined 2 TB – Old Bay Seasoning -or-
1 TB Pickling spices plus 1 TB Cajun Salt
1 – Lemon, quartered

For the spice blend:
¼ cup – Extra virgin olive oil
½ tsp – Ground coriander
1 tsp – Mustard seed
1 tsp – Celery seed
1 TB – Red chile flakes
2 TB – Flat leaf parsley, chopped finely
2 TB – Black peppercorns

1 – Small yellow onion, sliced into thin strips
3 – Garlic cloves, quartered lengthwise
2-3 – Lemon or Orange slices
2-3 – Fresh jalapeno pepper slices
2 TB – Kosher salt
2 – Fresh Bay leaves -or- 2-3 Fresh Citrus leaves
2½ cups – Vinegar combined with ½ cup – water

Instructions:

This recipe is for a 1-quart jar.

To about 8 quarts of water, add spices and lemon. Bring to a rolling boil in a large sauce pan or Dutch oven. Place shrimp in water, turn off heat and cover for about 5 minutes (until shrimp are pink). Remove shrimp and place in ice water to prevent overcooking.

Combine spices with olive oil in a small bowl. Set aside.

Place garlic cloves, jalapeno pepper slices and salt in bottom of quart-sized jar. Add a layer of onion, followed by a layer of shrimp. After a couple of layers, add Citrus slices and Bay (or Citrus) leaves. Continue making layers until all shrimp and onion have been used, or until jar is full to the neck. Add vinegar/water mixture to within about 1 inch from the neck (add more water if necessary). Add olive oil/spice mixture.

Seal jar and refrigerate overnight, or for 2-3 days for deeper flavor. Gently agitate daily to distribute spices. Keeps for about 7-10 days, refrigerated. Serve chilled.

From unorthodoxepicure.com