Chef Glenn Lozuke adapted this recipe from one he used at the Magnolia Grill in Durham, NC. Glenn made it using local shrimp like the ones we sell quick-frozen in the freezer case, and served it alongside NC Catch at the Co-op Fair on September 10. He’d had it pickling for about a week.
Marinade (makes 2 1/2 c.)
- 1 c. cider vinegar
- 1 Tbsp. fennel seeds
- 4 slices fresh ginger
- 1 Tbsp. mustard seeds
- 1 c. olive oil
- 1/2 c. water
- 1 tsp. allspice berries
- 1/4 c. whole coriander seeds
1) Combine vinegar, water, coriander, mustard, fennel, allspice, and ginger in non-reactive saucepan and set over medium heat. When marinade boils, reduce heat and simmer 10 minutes.
2) Remove from heat, season, and cool.
3) Stir in olive oil and reserve.
Pickled shrimp (for about 50 shrimp)
- 2 lbs. shrimp (size: U21/25), steamed, shelled, and de-veined
- 1 medium vidalia or red onion, thinly sliced
- 1 medium lemon, thinly sliced and seeded
- 6 cloves fresh garlic, peeled
- 1/2 tsp. red pepper flakes
- 4 bay leaves
- 1 sprig of fresh thyme
- 1/2 c. capers, drained
- marinade (see recipe above)
1) In two freshly sterilized canning jars, pack shrimp, onion, lemon, capers, garlic, and bay leaves in alternating layers. Divide red pepper and thyme between each jar, pour in marinade, and seal.
2) Place in refrigerator 24 hours.
3) The next day, invert and shake to distribute marinade equally; return to refrigerator and reserve.