Around the Gulf and other coastal regions of the United States, African-Americans revel in shrimp. In this recipe, the shrimp are spiced twice, once while cooking and a second time in an overnight marinade.
Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Serves 6
Ingredients
2 pounds medium shrimp (about 64) shelled (leaving tails intact), and deveined if desired
2 teaspoons salt
1/4 cup crab-boil spices
3/4 cup red-wine vinegar
1 cup extra-virgin olive oil
1 tablespoon pickling spices
1 1/2 cups thinly sliced red onion
5 bay leaves
3 fresh thyme sprigs
3 lemons, sliced thin
Preparation
Step 1
In a large saucepan of boiling water cook shrimp with salt and crab-boil spices until just cooked through, 1 to 2 minutes. Drain shrimp and transfer to a large bowl.
Step 2
In a small bowl, whisk together vinegar, oil, pickling spices and salt and pepper to taste and add to shrimp. Add remaining ingredients and combine mixture well. Chill shrimp, covered, overnight.
Step 3
Serve pickled shrimp slightly chilled.
