Pickled Shrimp
Fresh shrimp is cooked first and then marinated in a cider vinegar and olive oil mixture that has been infused with bright flavors from lemon, sweet onion, capers and dill.
Equipment
- Dutch oven or large saucepan with a lid
- medium bowl
Ingredients
- 1-½ pounds large 23- to 30-count or extra-large shrimp (21- to 25-count), peeled and deveined
- ¾ cup cider vinegar
- ½ cup extra-virgin olive oil
- 1-½ teaspoon granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon hot sauce such as Tabasco
- ½ teaspoon dried fennel seed
- ½ large sweet onion cut in half and thinly sliced
- 1 lemon thinly sliced
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup capers with juices
- 2 bay leaves
Instructions
Prepare Shrimp:
- Bring 3 quarts of water to a boil in a Dutch oven. Add shrimp and immediately remove from heat. Cover and let stand for 3 minutes.
- Drain and rinse with cold water; drain well.
Prepare Pickling Marinade:
- Whisk together vinegar, oil, sugar, salt, hot sauce and fennel in a large bowl until salt and sugar dissolve.
Pickle Shrimp:
- Add cooked shrimp, onion, sliced lemon, dill, parsley, capers and bay leaves. Stir to combine.
- Cover and refrigerate for at least 24 hours or up to 5 days.
Notes
The complete recipe will fill two pint size canning jars.