Name: Pickled Shrimp
Total time: 4 h 15 min
Ingredients: 2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined; Salt; 8 cups Ice; 1 cup cider vinegar; 1/4 cup sugar; 2 garlic cloves , smashed and peeled; 3 bay leaves; 1 teaspoon allspice berries; 1 teaspoon coriander seeds; 1/2 teaspoon red pepper flakes; 1 cup extra-virgin olive oil; 1/4 cup capers , minced; 2 tablespoons Dijon mustard; 2 tablespoons minced fresh dill; 1 tablespoon hot sauce; 1 tablespoon Worcestershire sauce; 1 cup thinly sliced red onion; 1 lemon , cut into 6 wedges

Why This Recipe Works

Bright and crisp pickled shrimp make an excellent hors d’ oeuvre or first course. We gently cook the shrimp in salted water to help season them, simmering them until they just begin to turn pink. Then we take them off the heat to let them firm up without overcooking. We use the microwave to quickly heat and dissolve sugar in vinegar. Once the mixture is cool, we add oil, capers, mustard, dill, hot sauce, and Worcestershire for a flavorful pickling liquid to pour over the shrimp, slices of red onion, and lemon wedges. Be sure to keep the shrimp submerged for 3 to 48 hours to thoroughly absorb the flavors.

Before You Begin

The shrimp need to be refrigerated for at least 3 hours before serving.

Instructions

Combine 4 cups cold water, shrimp, and 2 teaspoons salt in Dutch oven. Set pot over medium-high heat and cook, stirring occasionally, until water registers 170 degrees and shrimp are just beginning to turn pink, 5 to 7 minutes. Remove from heat, cover, and let sit until shrimp are completely pink and firm, 5 to 7 minutes. Stir ice into pot and let shrimp cool completely, about 5 minutes. Drain shrimp in colander. Transfer shrimp to paper towel–lined baking sheet and pat dry.

Combine vinegar, sugar, garlic, bay leaves, allspice, coriander seeds, and pepper flakes in large bowl and microwave until hot, about 2 minutes. Stir to dissolve sugar. Let cool completely. Whisk in oil, capers, mustard, dill, hot sauce, Worcestershire, and 1 teaspoon salt until combined.

Stir onion, lemon wedges, and shrimp into vinegar mixture until thoroughly combined. Push to submerge shrimp in marinade, then place small plate on top to keep submerged. Cover and refrigerate, stirring occasionally, for at least 3 hours or up to 48 hours. To serve, remove shrimp from marinade using slotted spoon.