Pickled Shrimp

I had a BBQ at my house on Friday and everyone raved about this recipe, so I am going to share. This is the perfect appetizer for any casual occasion. Bonus is that you make it in advance and you can make a ton of it. We even had some leftovers of it a few days later and it was even more delicious. You can eat it alone, but it would also be delicious on crusty Italian bread. Don't worry about following the recipe exactly. I eyeballed the measurements and added more of the ingredients I really wanted to stand out. 

Pickled Shrimp

Emeril Lagasse 2002

• 1/4 cup dry crab boil spices 
• 1 1/2 teaspoons salt
• 1 Lemon quartered
• 2 pounds medium shrimp, shelled and deveined
• 4 teaspoons Creole mustard (I could not find, so I subbed yellow mustard with some creole seasoning)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 3/4 cup white wine vinegar
• 1 cup vegetable oil
• 4 cloves garlic, peeled and crushed
• 1 tablespoon black peppercorns
• 1 bay leaf
• 1 large sweet onion, peeled and thinly sliced
• 1 lemon, thinly sliced

In a large pot of water, combine the crab boil, 1 teaspoon of salt, the quartered lemon, and 6 cups of water. Bring to a boil over high heat and boil for 5 minutes. Add the shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain in a colander.

In a large bowl, combine the Creole mustard, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes. Whisk in the vinegar to combine. In a steady stream, whisk in the oil until emulsified. Add the garlic, peppercorns and bay leaf. Place the shrimp in a glass baking dish and cover with the marinade. Toss with the onions and lemon slices to evenly distribute. (I actually used freezer bags and that worked as well)

Cover tightly with plastic wrap and refrigerate for 12 to 24 hours before serving.

Enjoy! 

xoxo

Erin