Pickled Shrimp
Serves 4 to 6 as an appetizer

I break this recipe up into two parts. The first part involves making a flavorful court bouillon for boiling the shrimp. Shrimp eaten after this first step are delicious served with a spicy cocktail sauce. For those that can delay gratification, proceed with pickling the shrimp for a sophisticated appetizer that can be enjoyed for up to a week.

For boiling the shrimp:
1 lb (21/30 count) shrimp, peeled and deveined, tail left on
2 quarts water
1 lemon, sliced
1/2 medium yellow onion, thinly sliced
4 parsley sprigs
2 tablespoons Old Bay Seasoning
1 California Bay leaf or 2 Turkish Bay leaves

For pickling the shrimp:
½ medium yellow onion, thinly sliced
8 Turkish bay leaves
2 garlic cloves, sliced
1-2 dried red chilies (I used árbol chilies) (optional)
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon kosher salt
½ teaspoon coriander seeds
½ teaspoon yellow mustard seeds
½ teaspoon celery seeds
¼ teaspoon ground white pepper
Pinch of ground allspice
For serving: chopped fresh flat leaf parsley

To boil the shrimp:
Combine the water, lemon, yellow onion slices, parsley sprigs, Old Bay Seasoning, and bay leaf in a medium saucepan and bring to a boil. Reduce the heat to a simmer and simmer for 15 minutes. Return to a boil and add the shrimp. Cook for three minutes. Drain the shrimp, discard everything but the shrimp (lemon slices, onions, and parsley), and allow to cool.

To pickle the shrimp:

In a large bowl, toss the cooked shrimp, yellow onion slices, bay leaves, and red chilies (if using) together. Add them to a clean, large mason jar. In the large bowl, whisk together the olive oil, lemon juice, salt, coriander seeds, yellow mustard seeds, celery seeds, ground white pepper, and allspice. Pour the oil mixture over the shrimp and onions. Seal and shake to make sure the ingredients are well combined. Make sure all the shrimp are covered by the oil and seal. Refrigerate overnight. Before enjoying, stir in some chopped flat leaf parsley. Pickled shrimp will last up to one week provided they are covered with oil and kept refrigerated.