Pickled Shrimp for Fathers Day

All photos copyright Tamara Landre 2009. All rights reserved.

The first time I saw this dish pictured in Frank Stitt's Southern Table, I knew I had to make it. I don't eat shrimp at all these days, because of the dangers to the ocean from farming and drag-netting, but as Jane Smiley so sagely put it, I still "harbor a fondness for the sins of my ignorant past": I LOVE shrimp. (You can use Kauai shrimp if you can get them, but no shrimp farming or fishing is without environmental impact.) Once a year, I suppose I can justify it.

They made a delicious appetizer, but also a very nice cold dinner on a hot night, with a variety of crunchy fresh vegetables on the side. I made enough to take a Mason jar full to my dad and grandfather today. (Shhhhh, don't tell!) Not too much that they can't polish them off before they head home in a couple of days. The pickled onions in the jar are delicious too.

Here's the recipe. By the way, if you get a chance to look at this cookbook, it is beautifully photographed, well and thoughtfully written, and full of inspiring, imaginative recipes. I hear from a very talented chef friend that the recipes all work, too.

Pickled Shrimp
Another Lowcountry classic, pickled shrimp is a favorite hors d'oeuvre for entertaining. and it gets even better after a couple of days' marinating. A nonreactive container, such as a glass canning jar, is best for holding the shrimp in the refrigerator. If you plan on keeping the shrimp more than a few days, however, it's best to sterilize your (heatproof) container first by boiling it in water for five minutes.

Serves 15 to 20 as an hors d'oeuvre

• 3 pounds Boiled Shrimp
• 2 medium onions, quartered and very thinly sliced
• 1 teaspoon celery seeds
• 1 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 14 bay leaves
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 4 dried hot chile peppers
• 1 teaspoon freshly ground white pepper
• 1 teaspoon coriander seeds
• 1/4 cup white-wine vinegar
• 1/2 cup fresh lemon juice

Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve with toothpicks and napkins.

Note: To cook shrimp, fill a large pot with water and add 1 onion, quartered, 1 celery stalk, cut into pieces, 1 lemon, sliced, and 4 flat-leaf parsley sprigs. Bring to a boil over high heat, reduce the heat, and simmer for 15-20 minutes.

Add a tablespooon of salt and the shrimp. As soon as the water returns to a simmer, remove from the heat. The shrimp will have just begun to curl and have turned a bright pink. Do NOT allow the water to boil, or the shrimp will be tough. Drain, but do not rinse the shrimp, or the flavor will go right down the drain. Reserve the broth, if desired. Allow the shrimp to cool and proceed with the recipe as directed above.

I'll post a picture of my jars of shrimp too if I get a chance.
HAPPY FATHERS DAY, DADS AND GRANDPAS.