Name: Pickled Shrimp
Yield: Serves 8
Ingredients: ¾ cup cider vinegar; 1½ teaspoons coarsely ground black pepper; 2 teaspoons salt; ½ teaspoon sugar; ¾ teaspoon English-style dry mustard; ¼ teaspoon dried hot red pepper flakes, or to taste; ¼ teaspoon mustard seeds, crushed; ¼ teaspoon coriander seeds, crushed; 1 cup olive oil; 3 large garlic cloves, crushed; 1 bay leaf; 1½ pounds (24 to 30) large shrimp, shelled and deveined; 1 medium onion, halved lengthwise and sliced thin; 1 lemon, sliced thin; 2 tablespoons minced fresh dill or parsley leaves, or to taste, plus a dill sprig for garnish

A New Year's Eve appetizer spread with a plate of pickled shrimp at the center.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog

This pickled shrimp recipe is perfect for a special occasion—perhaps as one part of an hors d'oeuvres spread at Thanksgiving, Christmas, or New Year's Eve. The tangy pickled shrimp can be prepared in 45 minutes or less, though they require a bit of additional unattended time.

Recipe information

Yield
Serves 8

Ingredients

¾ cup cider vinegar

1½ teaspoons coarsely ground black pepper

2 teaspoons salt

½ teaspoon sugar

¾ teaspoon English-style dry mustard

¼ teaspoon dried hot red pepper flakes, or to taste

¼ teaspoon mustard seeds, crushed

¼ teaspoon coriander seeds, crushed

1 cup olive oil

3 large garlic cloves, crushed

1 bay leaf

1½ pounds (24 to 30) large shrimp, shelled and deveined

1 medium onion, halved lengthwise and sliced thin

1 lemon, sliced thin

2 tablespoons minced fresh dill or parsley leaves, or to taste, plus a dill sprig for garnish

Preparation

Step 1
In a bowl whisk together the vinegar, the pepper, the salt, the sugar, the mustard, the red pepper flakes, the mustard seeds, and the coriander seeds and add the oil in a stream, whisking. Whisk the marinade until it is emulsified and stir in the garlic and the bay leaf.
Step 2
In a large saucepan of salted boiling water cook the shrimp for 1 minute, or until they are just cooked through, drain them well, and add them to the marinade. Let the mixture cool, stir in the onion and the lemon, and let the shrimp mixture marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day.
Step 3
Stir in the minced dill or parsley, transfer the pickled shrimp to a bowl, and garnish it with the dill sprigs.