If you’ve grabbed one too many handfuls of nuts or jerky when the munchies strike and you’re craving something new to snack on, here’s an idea: ice-cold, pickled shrimp. Firm and fresh with a tangy kick of lemon and vinegar plus subtle spices, this Southern specialty tastes especially good when the weather is hot.
Pickled shrimp aren’t only an answer to snacking boredom. You’ll also get a decent amount of protein, selenium, calcium and iodine. Dip deeper into the vinegary marinade for crisp slices of sweet red pepper or spicy jalapeño and a dose of lycopene and vitamins C and B.
Beyond snacking, pour pickled shrimp over salad greens or shredded cabbage for a full meal.
Servings: 4 as an appetizer or snack
Time in the Kitchen: 25 minutes, plus up to 24 hours to marinate
1 pound raw shrimp (26 to 30 count) peeled and deveined, tail left on or pulled off, your choice (450 g)
Bring 1 teaspoon (5 ml) celery salt and the black pepper, paprika and 6 cups (1.4 L) water to a boil.
Once the water is boiling reduce the heat to low, add the shrimp and cook just until the shrimp turn pink, about 2 minutes.
Drain and transfer the shrimp to the bowl of ice water to chill down. Immediately drain again.
In a medium-sized bowl whisk together remaining 1 teaspoon celery salt (5 ml), allspice, garlic, lemon juice, vinegar and olive oil.
Mix together the shrimp, lemon slices, red onion, red pepper and jalapenos. Pour the marinade on top and add the bay leaves. This works best in a shallow dish with a lid, so the shrimp can be turned or shaken a few times while marinating. Or, just throw everything together in a sealed plastic bag. If you feel like you need more liquid to cover the shrimp and veggies, add more oil. Only add more vinegar or lemon juice if you want the shrimp to have an extra-tangy flavor.
For the most flavor, chill 24 hours before serving.