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Sunday Small Bites: Pickled Shrimp

smallbitesHere we go....week one of the next Slow Travel cooking event. This one's a little different in that instead of a recipe of the week, we have an ingredient of the week. Each of us will use that ingredient to make an appetizer (small bite) using a recipe that we have never made before. Our first ingredient, shrimp, was selected by Cindy Ruth of the excellent blog, Baked Alaska.

My recipe came from "The Pat Conroy Cookbook." My mom gave me this book for Christmas a few years ago and it's such a great read; it's more of a memoir with recipes than just a cookbook. Conroy is one of the most loved Southern writers, but I didn't know that he had lived in Rome for years (in fact, that's where he wrote his most famous novel, "The Prince of Tides"). I loved reading his memories of (and recipes from) Italy.

But this particular recipe is from the South Carolina low-country and it's really delicious - the shrimp have so much flavor that they don't need cocktail sauce or anything else. A perfect party recipe since they have to be made a day in advance. If I were serving these at a party, I might thread them on skewers. They'd be good in lettuce wraps too. The recipe is below.

pickled shrimp

Other Small Bites cooks are listed here. Next week's ingredient is "crab." Thanks so much to Maria (whose beautiful blog is "My Place in the Sun") and her husband Ivan for making the cool logo for us!

Pickled Shrimp

from "The Pat Conroy Cookbook" by Pat Conroy and Suzanne Williamson Pollak

1 cup thinly sliced onions
4 bay leaves, crushed
One 2 oz. bottle capers, drained and coarsely chopped
1/4 cup fresh lemon juice
1 cup cider vinegar
1/2 cup olive oil
1 teaspoon minced fresh garlic
1 teaspoon coarse or kosher salt
1 teaspoon celery seeds
1 teaspoon red pepper flakes

2 pounds large (21-25 count) shrimp, peeled and deveined.

Mix all ingredients except the shrimp in a large heatproof glass or ceramic bowl.

In a stockpot over high heat, bring 4 quarts abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 2 minutes. (The shrimp will continue to "cook" in the marinade). Drain and immediately transfer to marinade.

Bring to room temperature, cover tightly, and marinate overnight in the refrigerator. Transfer to a serving bowl. Serve chilled.


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Comments (10)

Pat Conroy was in Birmingham recently for a book signing.
This looks great! I will try it for sure.

Kathy (Trekcapri):

Hi Annie, your shrimp dish looks really delicious. How cool that you found it in the recipe book your mom gave to you for Christmas.

It was also interesting to learn about the author and how he lived in Rome and that he wrote The Prince of Tides there.

I like how you can serve this in so many different ways, including in lettuce wraps. I will definetly try it soon!

Thanks so much for sharing. Hope you are enjoying your extra long holiday weekend! It's been sizzling here...but I'm still very happy and enjoying the long weekend! :)

Oh yum, I know I’m going to love this recipe! It reminds me of a Spanish dish we have called “escabeche”. It has the same ingredients but it is made with fish that has been fried in olive oil.

Your shrimp looks so fresh and appetizing. I’m addicted to red pepper flakes and I love the little speckles of it on the shrimp. I think I’ll put them in mini skewers when I make them.

I think it is so cool to find an Italy connection in unexpected places.

Hope you’re enjoying your four-day weekend. I’m sure LuLu and Maria are thrilled to have your company on these extra days.

LB:

I love shrimp! This recipe looks great!

sheri:

Annie, I'm looking forward to trying this recipe. It sounds easy and delicious!

yum-capers are a good thing:-) Thanks for sharing menehune

Thanks for your comments everyone. I forgot to say that I cut back on the amount of oil and it came out fine.

Annie, this is the first recipe from shrimp week that I plan to try.
I'm really excited about it. Thanks for finding it and sharing.

Barb Cabot:

I love shrimp in any form.(I'm thinking of the lines in Forest Gump now)
This looks yummy. Thanks. I love this new small bites theme. Such fun.

Deborah, let me know how you like it. I thought it was very tasty.

Barb, I like this new format and theme too. I forgot all about Forrest Gump!

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