Recipe
LOWCOUNTRY PICKLED SHRIMP SERVES 2 TO 4
Orlando Chef Josh Oakley says he discovered the wonders of pickled shrimp on his first visit to Charleston more than 20 years ago. Says Oakley: “It’s remained one of my favorites ever since. Most things that come to my mind when I think of comfort food are rich and hearty and usually served warm, like chili, pot pie, grilled cheese and tomato soup. But for warmer weather, a chilled plate of pickled shrimp is super refreshing – a perfect snack or appetizer for all sorts of occasions, especially ones that take place outdoors in nice weather. And I can think of nothing that pairs better with a cold beer or a Bloody Mary.”
2 pounds large Canaveral white shrimp, boiled and peeled 1 large white onion, thinly julienned 10 whole garlic cloves, thinly sliced 4 lemons, thinly sliced 15 fresh bay leaves 2 teaspoons celery seeds
Recipe from Edible Orlando (Winter 2021), available now in many Central Florida locations.
16
2 teaspoons whole fennel seeds 2 teaspoons yellow mustard seeds 1/2 cup dried whole arbol chile peppers, or 1 tablespoon crushed red pepper flakes
1 tablespoon kosher salt 2 teaspoons ground white pepper 1 cup extra virgin olive oil 1/2 cup lemon juice 1/2 cup distilled white vinegar Combine all ingredients in a large mixing bowl and gently toss. Cover and refrigerate. You can enjoy immediately, but shrimp are best made 24 hours ahead of time to allow the flavors to develop. Will keep for up to 5 days refrigerated.
