PICKLED SHRIMP

Pickled Shrimp

The Pat Conroy Cookbook: Recipes and Stories of My Life by Pat Conroy

• 1 cup thinly sliced yellow onion
• 4 bay leaves, crumbled in your fingers
• 2 oz bottled capers, drained and coarsely chopped
• 1/4 cup fresh lemon juice
• 1 cup cider vinegar
• 1/2 cup olive oil
• 1 tsp garlic, minced
• 1 tsp salt
• 1 tsp celery seeds
• 1 tsp red pepper flakes
• 2 lb large shrimp, peeled and deveined

Mix all ingredients in a large ceramic or glass bowl, except for the shrimp.

Heat a large pot of water to a boil. Salt the water abundantly. When the water is rolling, add shrimp and cook until just pink- about 2 minutes. Drain and immediately transfer to the marinade. (The shrimp will continue to “cook” in the marinade.)

Bring shrimp to room temperature, cover tightly, and marinate overnight in the fridge. Transfer shrimp and marinade to a glass serving compote or bowl. Serve chilled.