America’s turn toward better food in the sixties opened the way for renewed interest in great American regional foods like this Southern-style pickled shrimp, served up on picks or in lettuce cups. This recipe is adapted from one published by the editors of the Farm Journal in 1968.
Makes 1 quart
- 1 lb. cooked, peeled and deveined shrimp, about four cups
- 2 large vidalia onions, sliced thin
- 1 lemon sliced with the skin on
- 1/2 cup vinegar
- 1/4 cup water
- 1 tsp coarse salt
- 1 tsp agave nectar
- 1 tsp dry mustard
- 2 coins fresh ginger, minced
- 1/2 tsp whole Tellicherry black peppercorns
- 1 fresh bay leaf (bend and crackle the the leaf a bit, to release its fragrance and oils before adding)
- two dashes Tabasco sauce
- juice from to lemons (not to exceed 1/4 cup)
- 1/2 cup canola oil or vegetable oil of your choice
- In a large, glass bowl, layer shrimp with sliced onion and lemon. Set aside.
- In a non-reactive saucepan, combine vinegar, water, salt, agave, mustard, ginger, pepper, bay leaf and hot sauce. Heat to boiling; lower heat and simmer for 5 minutes. Cool.
- Strain marinade into a bowl. Add lemon juice and oil. Whisk. Pour over shrimp. Cover and refrigerate 24 hours, stirring at least twice during the time period. Remove shrimp from bowl and serve with party picks.