This pickled shrimp salad is refreshing, like Southern ceviche
About the recipe
This easy, set it and forget it shrimp dish is a lovely and fresh addition to any summer-time gathering or potluck.
Hands On Time: 20 minutes
Total Time: 6 hours and 0 minutes
2 lbs of peeled and deveined shrimp
1 sweet onion, thinly sliced
2 cloves of garlic, minced
1/2 cup white wine vinegar
1/4 cup of extra virgin olive oil
1/2 teaspoon of celery seed
1/2 teaspoon of coriander seeds
1/2 teaspoon of mustard seeds
1/2 teaspoon of red pepper flakes
6 bay leaves
2 tablespoons of sliced fresh chives
2 tablespoons of chopped fresh flatleaf parsley
Kosher Salt and freshly ground black pepper
In a heavily salted pot of boiling water, boil the shrimp until just cooked through. Strain and shock in a bowl of ice water to stop the cooking.
In a mortar and pestle or grinder, crush the celery seed, coriander, mustard seed, bay leaves and pepper flakes into a course grind.
Mix all ingredients in a nonreactive bowl and season with salt and pepper.
Let rest in the fridge for the flavors to meld, 4-6 hours would be best (you may have to adjust the seasoning again after resting). Stir every hour or so.
Serve and enjoy.