Low-Country Pickled Shrimp

Name: Low-Country Pickled Shrimp
Prep time: 30 min
Total time: 9 min
Ingredients: 1 bunch scallions, trimmed and thinly sliced (1 cup); 1 tablespoon fresh thyme leaves; 1/4 cup finely chopped fresh chile peppers, ribs and seeds removed for less heat, if desired; 3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons); 3/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 fresh or dried bay leaves; 3 tablespoons sugar; 1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined

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Prep Time: 30 minutes

Total: 9 hours

Servings: 12

Author : Martha Stewart

Ingredients

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1 bunch scallions, trimmed and thinly sliced (1 cup)1 tablespoon fresh thyme leaves1/4 cup finely chopped fresh chile peppers, ribs and seeds removed for less heat, if desired3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons)3/4 cup extra-virgin olive oilKosher salt and freshly ground pepper2 fresh or dried bay leaves3 tablespoons sugar1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined

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Instructions

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Step 1

Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl.

Step 2

Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving.