"If you haven't experienced the culinary delights of pickled shrimp alongside your Thanksgiving spread, fear not. With this recipe, utilizing frozen shrimp opens the door to a new tradition. Bursting with briny and spicy flavors, this dish promises a culinary adventure. Prepare it the day prior for a subtle pickle essence or let it marinate in the fridge for a week, ensuring a dish brimming with character. Regardless of your approach, it's bound to become a cherished family tradition. Enjoy its freshness for up to a week."
Ingredients:
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 tablespoons kosher salt, divided
- Zest and juice of 3 large lemons
- ¼ cup finely chopped flat-leaf parsley
- 2 tablespoons pickling spice
- 2 cloves garlic, finely chopped
- ½ teaspoon red pepper flakes
- 1 cup extra-virgin olive oil
- 3 large shallots, thinly sliced lengthwise
Directions:
1. Fill a large bowl with ice-cold water.
2. Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
3. In a bowl, combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes. Pour in olive oil and whisk together to make the pickling oil.
4. Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.