Perfect Summer Appetizer: Chilled Shrimp and Sweet Onion Pickle
Take me home, Mama.
Just A little spicy and very pickle-y, this little condiment adds a tangy punch to everything... reminds me so much of my Southern roots back in Texas.
I ladled the chilled Shrimp and Sweet Onion Pickle into half-pint Mason jars and passed around little forks. Some of us dug right in and ate it right out of the jar (guilty!), while a few others rolled it into a tortilla (you can also spoon it on top of crackers).
I used Vidalia onions, but Walla Walla onions or any other sweet onion is a good option. If all you’ve got is white or yellow onions, you’ll definitely be adding a sharp, astringent bite to the pickle.
I’m sure you rolled your eyes when you saw the Mason jars in the image... because that trend is so last year three years ago. But hey, you’ve got to admit the little containers really cute and a darn good way to serve some things!
Shrimp and Sweet Onion Pickle
prep: 10 minutes
cook: 4 minutes
chill: 4 hours or overnight
1½ pounds (26-30 count) medium shrimp, peeled and deveined
3 tablespoons Old Bay Seasoning
2 teaspoons salt
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon celery seeds
1 cup olive oil
½ cup lemon juice
¼ cup white vinegar
½ cup finely chopped parsley
6 dried bay leaves
3 garlic cloves, finely minced
½ teaspoon red chile flakes
1 sweet onion (about 8 ounces) thinly sliced lengthwise
let's get to it...
Boil 10 cups of water in a large saucepan or stockpot. Add Old Bay and shrimp to the boiling water. Reduce heat to low and cook shrimp 2 to 4 minutes or until pink. Drain in a large colander. Place ice cubes on top of the shrimp to cool.
Grind salt,mustard seeds, cumin seeds and celery seeds in a spice grinder or blender container; pour into a large bowl.
Whisk olive oil, lemon juice, vinegar, parsley, bay leaves, minced garlic and chile flakes into large bowl with the ground spices.
Layer shrimp and sliced onions in 8 half-pint mason jars or into a large, sealable container. Pour oil mixture over layered shrimp and onions. Cover with lid. Chill at least 4 hours (although overnight would really develop the flavors!).