Name: Bayside Pickled Shrimp
Total time: 40-45 minutes
Ingredients: For the shrimp: 2 Tablespoons Old Bay Seasoning 2 teaspoons kosher salt ½ teaspoon black pepper 3 pounds medium raw shrimp (16-20 count); peeled and deveined with the tails on 2 Tablespoons extra virgin olive oil For the marinade: 2 small Spanish onions; sliced very thin 6 cloves garlic; sliced very thin 2 lemons; sliced very thin 14 small bay leaves or 7 large ones 1 teaspoon fennel seeds 1 teaspoon coriander seeds 1 teaspoon celery seed 1 teaspoon mustard seeds 3 dried hot chili peppers; like Chilies de Arbol (substitute ¼ t. cayenne) 1 teaspoon white pepper ¼ cup white wine vinegar ½ cup lemon juice 2 Tablespoons extra virgin olive oil

Name

Bayside Shrimp

Bayside Pickled Shrimp

Time:
40-45 minutes
Servings:
Yields 60 shrimp
Difficulty:
Easy

Ingredients

For the shrimp:

2 Tablespoons Old Bay Seasoning
2 teaspoons kosher salt
½ teaspoon black pepper
3 pounds medium raw shrimp (16-20 count), peeled and deveined with the tails on
2 Tablespoons extra virgin olive oil

For the marinade:

2 small Spanish onions, sliced very thin
6 cloves garlic, sliced very thin
2 lemons, sliced very thin
14 small bay leaves or 7 large ones
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon celery seed
1 teaspoon mustard seeds
3 dried hot chili peppers, like Chilies de Arbol (substitute ¼ t. cayenne)
1 teaspoon white pepper
¼ cup white wine vinegar
½ cup lemon juice
2 Tablespoons extra virgin olive oil

Instructions

Preheat oven to 400-degrees.
Mix the Old Bay, salt, and pepper together in a small bowl. Place shrimp on a sheet tray, drizzle with 2 tablespoons of the olive oil. Sprinkle with the Old Bay mixture. Cook for 6 minutes or until shrimp just turn pink; flip and cook another 2 minutes.
Whisk all of the marinade ingredients together in a large glass bowl except the lemon slices, bay leaves and the chilies.
When the shrimp come out of the oven, put them into the marinade, toss, add the lemon slices, bay leaves, and the chilies and let cool. Wrap the bowl tightly with 2 layers of plastic wrap. Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well for at least 8 hours and for up to 24 hours before serving. Place a large glass bowl in the fridge to chill, for serving the shrimp.
To serve: Remove the bay leaves and chilies. Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through but it is ok if some remain in the shrimp.
Put the shrimp in a chilled glass bowl. Add some of the marinade back to the shrimp and toss. The shrimp should not be swimming in the marinade liquid but there should be some in the bowl. The onion, lemon and seeds are all edible but don’t necessarily have to be eaten.
Serve in a large bowl with a slotted spoon.