Lowcountry Citrus-Pickled Shrimp
Ingredients
- 3 qts Water
- 1½ Tbsp. Seafood Boil
- 1½ lbs. Medium to large shrimp, fresh or frozen, shell on
- 1½ tsp. Sugar
- 1½ cups Fresh-squeezed citrus juice (ideally equal parts grapefruit, lemon, and orange)
- ¾ cup Vinegar (rice, white wine, or apple cider)
- 1½ Shallots, thinly sliced
- 1½ Jalapeños, thinly sliced (optional)
- 1½ Sprigs fresh thyme (optional)
- 1½ Sprigs fresh dill (optional)
Directions
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1
Bring the water and Seafood Boil to a rolling boil in a large pot over high heat.
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2
Turn the heat off and add the shrimp. Let them sit in the hot water just until pink and slightly firm — 1 to 2 min. for fresh shrimp, 3 to 4 min. for frozen.
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3
Drain and rinse the shrimp under cold water (or shock them in an ice bath) to stop the cooking. Once they’re cool enough to handle, peel and devein.
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4
In a large bowl or wide jar, whisk together the Frutti di Mare Seafood Seasoning, Kosher Salt, sugar, citrus juice, vinegar, shallots, jalapeños, and herbs (if using).
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5
Add the shrimp and toss until evenly coated.
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6
Cover and refrigerate at least 4 hours, but ideally overnight, turning the shrimp once or twice so they marinate evenly.
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7
Serve chilled as a party appetizer with crackers and cheese, or as a side for a summertime barbecue. Also lovely as a filling for cold tacos with cherry tomatoes, cilantro, and a squeeze of lime. Makes 1½ lbs.
