In a Pickle

regional
Chef Lindsay Autry of The Regional (Photo by South Moon Photography)

One of our favorite local chefs, Lindsay Autry, shared her Pickled Shrimp recipe for our enjoyment. See below:

  • 1 pound medium pink shrimp; shell-on preferably
  • 3 tablespoon Old Bay seasoning; divided
  • 2 teaspoon celery seeds
  • 1 cup extra-virgin olive oil
  • 3 lemons, zested and juiced
  • 1 cup flat-leaf parsley, finely chopped
  • 2 tablespoon fresh dill, picked into small pieces
  • 2 teaspoon crushed red chili flakes
  • 2 cloves garlic, finely chopped
  • 8 dried or fresh bay leaves
  • 2 medium yellow onion, thinly sliced lengthwise

Bring 2 tablespoons Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes.

Remove shrimp from liquid or strain into a colander, and cool on a sheet tray or large platter.

Peel and devein the shrimp if using shell-on.

Combine all remaining ingredients, including 1 teaspoon Old Bay, in a mixing bowl and stir to combine.

Add the chilled shrimp and toss to mix well. Store shrimp and liquid in a glass jar and refrigerate overnight or up to 3 days.

This Web Extra was inspired by the September/October issue of Boca magazine. To stay up to date with all things Boca, subscribe today!