A hint of citrus and faintly spicy, pickled shrimp is a staple of Southern cuisine! And though a Midwesterner, my mom made this dish a staple of my childhood.
Ingredients:
1 teaspoon Old Bay seasoning
1 lb. (26–30 count) medium shrimp, peeled, deveined and cooked
1⁄2 teapoon celery seeds
1⁄4 teaspoon allspice
1 cup extra-virgin olive oil
1⁄3 cup fresh lemon juice
3 lemons, sliced extra thin
1 tablespoon salt
1 tablespoon Tabasco
12 dried bay leaves
1⁄2 medium yellow onion, thinly sliced lengthwise
Directions:
In a bowl whisk oil, lemon juice, celery seed, all spice, Old Bay seasoning and salt until fully incorporated.
In a 1-qt. glass jar, layer shrimp, onion, lemon slices and bay leaves.
Next, pour in oil mixture.
Cover with lid; chill overnight before serving.
These are amazing on their own but pair well with crusty bread and will last up to a week in the fridge.
Kisses and sassy seafood wishes,
