CAMILLE GLEN’S PICKLED SHRIMP

 Low-Country Pickled Shrimp

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 if less heat is 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 

  

  Coarse 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 

DIRECTIONS

  1.

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

  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 are 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.