Pickled Citrus Shrimp
As Served By: Martie Duncan
For the marinade:
1 1/2 teaspoons celery seeds
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 cup lemon juice
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
4 large cloves garlic, grated
1 tablespoon kosher salt
1/4 teaspoon white pepper
2 small Spanish (yellow) onions, cut into thin rings
2 lemons, cut into very thin circles (be sure to remove the seeds)
2 tablespoons Old Bay Seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds fresh medium-sized shrimp (16-20 count with tails on), peeled and deveined
6 large bay leaves or 12 small ones
3 Arbol chilies (dried red chili or you can substitute 1/2 teaspoon red pepper flakes or a large pinch of Cayenne)
Preheat oven to 400 degrees.
In a dry pan, lightly toast the seeds. Let cool. In a large glass heatproof bowl, whisk together the lemon juice, vinegar, olive oil, garlic, salt, pepper, and all of the seeds. Add the onion and the lemon slices. Toss gently to coat. Set aside.
In a small bowl, combine the Old Bay Seasoning, salt and pepper. Place the shrimp in one layer on a sheet pan. Do not overlap. You will need to do several batches. Drizzle the shrimp with olive oil. Toss well. Sprinkle with the Old Bay mixture. Roast for 7 or 8 minutes for the medium 16-20 count shrimp. You may need a longer or shorter cooking time depending on the size of your shrimp but do not overcook – they will be tough. When they curl up and turn pink, they are done. Remove immediately and transfer the hot shrimp and the juice on the pan into the bowl with the marinade. Toss to coat. Add bay leaves and red chilies. Allow the mixture to cool and then refrigerate for at least 8 and up to 24 hours before serving.
To serve: Remove the chilies. Check the seasoning. You can add a dash or two of Tabasco if you like. Serve in a large chilled glass bowl. The shrimp are delicious served at room temperature in colder weather but on a hot day, serve chilled.