I've been on a Southern foods kick lately. My Mom used to make pickled crabs when I was younger and this recipe reminds me of that. These are much easier to eat, than the crabs. This is a combination of a Paula Deen recipe and a recipe I found in Southern Living.
- 10 C. water
- 1 orange (cut in fourths)
- 1 lemon (cut in half)
- 1 onion (cut in half)
- 1 head of garlic (cut in half)
- 2 T. concentrated liquid Shrimp and Crab boil
- 2 lbs. of Fresh Shrimp
- 2 T. salt
- 2.5 oz. can of black olives, sliced (½ C.)
- 1 medium onion, thinly sliced
- zest of one lemon
- juice of one lemon, 2 T.
- ¼ C. olive oil
- ½ C. apple cider vinegar
- 6 garlic cloves, thinly sliced
- 1 t. salt
- 2 T. capers with their juice
- ½ t. red pepper flakes
- ¼ t. cayenne pepper
- Bread rounds, for serving
- Mayonnaise, for serving
- In a large pot, put water, lemon, orange, onion, garlic, and crab boil (NO SALT).
- Bring to a boil, and then add shrimp.
- Bring to a boil again and cook for 2 minutes.
- Turn off the heat.
- Add salt and let the shrimp bathe in the salt water for 5 minutes.
- Strain, when cool enough to handle, peel the shrimp. Reserve.
- Combine all of the pickling liquid ingredients together in a medium size bowl with a cover.
- Add the shrimp and refrigerate overnight or at least 4 hours.
- You will need 3 bowls for serving: large, medium and small. Place the bread rounds in the large bowl, the pickled shrimp in the medium bowl and mayonnaise in the small bowl.
Tips and Tricks:
- Zest the lemon first, and then squeeze the lemon for the juice.
- My Dad swore that the reason his shrimp would always peel easily is because he put the salt in AFTER the boiling. It works.
- This makes the perfect canapé. People can place what they like on the bread rounds. I put a little pickling juice on the bread and then a little mayo, finally I place a shrimp, some onion slices, a garlic slice, a few capers and black olives.