A bite of this classic pickled shrimp may transport you to a coastal Southern town.
Recipe adapted from Robert Carter, Carter's Kitchen, Mount Pleasant, SC
Yield: Serves 6
Cook Time: 10 minutes, plus time to cool and chill
1½ pounds 16- to 20-count shrimp, peeled and deveined
½ cup Old Bay Seasoning
½ small sweet onion (such as Vidalia), thinly sliced
1½ tablespoons finely chopped roasted red peppers
1 tablespoon brine-packed capers, rinsed, plus ¼ cup caper brine from the jar
¼ cup canola oil
2 tablespoons fresh lemon juice
½ teaspoon hot sauce (preferably Cholula)
1 tablespoon finely chopped flat-leaf parsley
¾ teaspoon kosher salt
¼ teaspoon ground white pepper
1. In a large pot, add the shrimp and cover with cold water. Add the Old Bay and set over medium heat. Cook, stirring occasionally, until the shrimp turn pink and are slightly firm to the touch, about 8 minutes. Use a slotted spoon to remove the shrimp from the pot and place on a paper-towel-lined baking sheet. Place in the refrigerator to cool, about 15 minutes, then slice the shrimp in half lengthwise and set aside.
2. In a large bowl, combine the onion, peppers, capers and caper brine, oil, lemon juice, hot sauce, parsley, salt and white pepper. Add the shrimp and toss to coat. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 2 hours (or overnight). Serve chilled. Calories Per Serving: 124; Sodium: 371 mg; Total Carbohydrate: 27 g; Fiber: 4 g; Fat: 1 g
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