Pickled Shrimp

Name: Pickled Shrimp
Total time: 1480
Yield: 4
Ingredients: 1 pound uncooked medium shrimp, peeled and deveined; 2 tablespoons kosher salt, divided; 3 large lemons, zested and juiced; ¼ cup finely chopped flat-leaf parsley; 2 tablespoons pickling spice; 2 cloves garlic, finely chopped; ½ teaspoon red pepper flakes; 1 cup extra-virgin olive oil; 3 large shallots, thinly sliced lengthwise

Recipe by Shauna James Ahern from allrecipes.com

Dinner,Appetizer 25 Hr. 40 Mins.

Ingredients

4 servings

•

1 pound uncooked medium shrimp, peeled and deveined
•

2 tablespoons kosher salt, divided
•

3 large lemons, zested and juiced
•

¼ cup finely chopped flat-leaf parsley
•

2 tablespoons pickling spice

•

2 cloves garlic, finely chopped
•

½ teaspoon red pepper flakes
•

1 cup extra-virgin olive oil
•

3 large shallots, thinly sliced lengthwise

Instructions

Fill a large bowl with ice-cold water.
Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.