Pickled Shrimp (New Orleans Style)
The Gourmet Farm Girl

3 pounds raw large shrimp (shells and tails on)
1 large sweet onion cut into quarters and sliced
1 1/2 teaspoon celery seed
1 cup extra virgin olive oil
¼ cup white wine vinegar
6 garlic cloves thinly sliced
14 bay leaves
1 teaspoon fennel seed
1 1/2 teaspoon mustard seed
2 teaspoons dried chili seeds
1 teaspoon white pepper
1 teaspoon coriander seeds or 2 Tablespoons fresh chopped
2 fresh lemons sliced, plus ½ cup fresh lemon juice

Boil shrimp till orange in color, opaque throughout and shaped like a C. Remove shells; leaving tails on.
Tip: bring 3 quarts of salted water to a boil; add shrimp and turn down heat to simmer and let shrimp steep Shrimp are best when cooked gently. 

Combine all the above except the lemon slices; in a large mixing bowl. Gently toss to coat the shrimp with the mixture. Place the lemon slices on the top and cover. Let marinate in the refrigerator overnight or at least 7-8 hours.

Transfer to a clean glass bowl or large plate before serving and garnish with additional fresh herbs such as sage leaves, coriander or cilantro leaves.

Serves 8-10

ENJOY!

This was one of the recipes I made for the cooking class series I gave at the
 Ohio Herb Education Center 
Next class is October 14, 2010 from 6:30-8:30 pm. 
Fall Harvest with the Gourmet Farm Girl
Infused Oil and Vinegar demo
Homemade Vegetable Soup 
  

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