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Pickled Shrimp
A fresh take on Pickled Shrimp is a new summer go-to.
Cold and crunchy, fresh and pretty, this all-new Pickled Shrimp is a new summer go-to.
2 pounds shrimp, peeled and deveined
1 tablespoon Old Bay seasoning
1 ½ cups white wine vinegar
½ cup olive oil
½ teaspoon crushed red pepper flakes
1 tablespoon fennel seeds
1 tablespoon Kosher salt
1 teaspoon freshly ground pepper
1 large fennel bulb, cored and thinly sliced
1 small red onion, sliced thin
1 red bell pepper, sliced thin
1 hatch or poblano chile, sliced thin
1 cup chopped flat-leaf parsley
1 lemon, sliced thin
In a large pot, bring 12 cups of water and Old Bay seasoning to a boil. Add the shrimp, reduce the heat to low, and cook about 2 minutes, or until the shrimp are pink. Drain the shrimp.
Whisk together the vinegar, oil, red pepper flakes, fennel seeds, salt, and pepper. Place the sliced fennel, onion, red bell pepper, chile, and parsley in a large glass bowl or baking dish. Add the warm shrimp, and pour the dressing over. Add the lemon slices and toss everything together, so that the dressing covers the shrimp and vegetables. Cover and refrigerate 8 hours or overnight.
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