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    Recipe for pickled shrimp

    Joanne Rathe/Globe Staff

    Serves 4 as a first course

    Salt, to taste
    2pounds shrimp, peeled with tails on
    1medium onion, thinly sliced
    1teaspoon salt
    1cup olive oil
    Juice of 2 lemons
    1teaspoon mustard seed
    1teaspoon celery seed
    2cloves garlic, finely chopped
    2bay leaves

    1. Have on hand a 1-quart jar.

    2. In a large pot of salted water, cook the shrimp for 3 minutes without letting the water return to a boil. Drain the shrimp; cool.

    3. In a large bowl, combine the onion, salt, olive oil, lemon juice, mustard and celery seeds, garlic, and bay leaves. In the jar, alternate layers of shrimp and onion mixture. Pour in any remaining liquid. Cover tightly.

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    4. Refrigerate for at least 24 hours, or for up to 2 weeks. Adapted from “Hoppin’ John’s Lowcountry Cooking”