Check out Jenny Brule’s new cookbook. It's called "Learn to Cook 25 Southern Classics 3 Ways."
Southern Pickled Shrimp
1 1/2 pounds fresh, east coast shrimp, peeled and deveined
1 tablespoon Old Bay seasoning
½ plus 1 tablespoon cup cider vinegar
1/4 cup lemon juice
1/2 teaspoon sugar
1 teaspoon salt
3/4 teaspoon celery seeds
½ teaspoon red pepper flakes
3/4 cup cooking liquid (cooled)
1/2 red onion, thinly sliced
1/2 lemon, thinly sliced
4 bay leaves
2 fat garlic cloves, mashed
Bring a large pot of water to a boil, add in Old Bay, stir then add in shrimp. Simmer just until the shrimp are firm and pink, about 3 minutes. Remove from the water and plunge into an ice bath to stop the shrimp cooking.
Make the brine: Whisk cider vinegar with lemon juice, sugar and salt until sugar and salt are dissolved. Whisk in celery seed and red pepper flakes, then whisk in cooled cooking liquid.
Layer the cooked shrimp, Vidalia slices, lemon slices and bay leaves evenly in a large Mason jar. Add in garlic then pour brine into the jar. Cover tightly and set in the refrigerator for at least 8 hours. Will stay good for 1 week. Serve with pumpernickel cocktail breads smeared with herb butter.
1 stick butter at room temp
¼ cup chopped, fresh herbs—Dill, parsley, tarragon or chives are all nice
1 teaspoon finely minced shallot
Stir everything together. Store in a Tupperware in the fridge for up to a week.