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Pickled Shrimp

To celebrate the potential silver lining in my life over the last ten days, I am sharing with you a recipe that I took to a pig roast with lots of foodie friends in Dripping Springs in mid-November. To lighten up the richness of the roasted pork, I made pickled shrimp which quickly disappeared and had everyone talking. With numerous holiday meals and parties in the coming weeks, this pickled shrimp appetizer will be a fresh and fun addition to a buffet table filled with the standard mini quiches, cheese balls and spiced nuts.

Course Appetizer
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 - 8
Author The Cowgirl Gourmet thanks Mark Bittman for this recipe that was slightly adapted


  • 2 pounds U-10 shrimp peeled, deveined and washed thoroughly
  • 8 cups water
  • 2 tablespoons Old Bay seasoning
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon allspice berries
  • 1 cup extra virgin olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup packed flat-leaf parsley finely chopped
  • 1 tablespoon kosher salt
  • 1/2 teaspoon crushed red chile flakes
  • 2 cloves garlic finely chopped
  • 12 dried bay leaves
  • 1/2 medium yellow onion thinly sliced lengthwise
  • Apple cider vinegar


  1. Bring water and Old Bay to a boil in pot. Add shrimp and reduce heat to low. Cool about 2 minutes, until shrimp are pink and curled up. Drain and transfer to bowl of ice water to chill. Drain again.

  2. Finely grind the celery seed and allspice in a spice grinder or mortar and pestle. Transfer powders to a bowl and stir in oil, juice, parsley, salt, chile flakes, garlic and bay leaves.

  3. In a 1-quart glass jar or container, layer shrimp and onions and pour oil mixture over. Add apple cider vinegar to cover shrimp, stir well and cover with lid. Chill overnight before serving.