Chilled Southern Spiced Shrimp
Make this dish one or two days before serving, so the shrimps get all good 'n'
tasty with the flavors of garlic, lemon, and herbs.
1 pound shrimp (preferably large size, about 21 to the pound)
Cooking Liquid Ingredients:
1-1/2 cups cider vinegar
1/2 cup water
1/4 cup fresh lemon juice
2 teaspoons shrimp-and-crab boil seasoning (such as Zatarain's or Old Bay) OR 1
tablespoon pickling spice
3 cloves garlic, peeled and crushed
3 bay leaves
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt
1/4 teaspoon celery seed
1/2 cup Cooking Liquid from above,
cooled and strained
1/3 cup mild olive oil, or
half olive oil and half canola oil
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
1/2 medium onion, very thinly sliced
1/2 lemon, very thinly sliced
1/4 cup chopped fresh parsley
Combine the Cooking Liquid Ingredients in a medium nonreactive saucepan. Bring
to a boil on high. Reduce the heat and simmer for 10 minutes.
Turn the heat back up to high. Add the shrimp, stirring occasionally as they
cook to mix them evenly in the liquid. When the shrimp are pink and just firm
(about 2 minutes), remove them to a colander in the sink. Rinse in cold water
until cool. Peel the shrimp, leaving the tails intact, and devein if desired.
While the shrimp cool and drain, prepare the marinade. Strain 1/2 cup of the
Cooking Liquid into a nonreactive mixing bowl. Whisk in the oil, mustard, and
horseradish. Stir in the onion slices, lemon slices, and parsley. Stir in the
shrimp and toss until well mixed. Cover and refrigerate at least 6 hours or up
to 36 hours, stirring occasionally.
To serve, remove the shrimp from the marinade and arrange on a serving platter
with toothpicks and napkins to catch any drips. Or, hang the shrimp around the
edges of a bowl filed with some of the marinating mixture for dipping and
toasted slices of French bread to sop up the juices.
Serves 4 to 6 as an appetizer