Oh my gosh…
I made the most delicious appetizer over the weekend that took me right back to my Southern roots: Shrimp and Sweet Onion Pickle.
A little spicy and very pickle-y, this little condiment adds a tangy punch to everything. I ladled the chilled Shrimp and Sweet Onion Pickle into half-pint Mason jars and passed around little forks. Some of us ate it right out of the jar (including me), while a few rolled it into a tortilla (you can also spoon it on top of crackers).
I used Vidalia onions, but Walla Walla onions or any other sweet onion is a good option. If all you’ve got is white or yellow onions, you’ll definitely be adding a sharp, astringent bite to the pickle.
I’m sure you rolled your eyes when you saw the Mason jars in the image… because that trend is so last year five years ago. But hey, you’ve got to admit the little containers are a great way to serve some things and still make a fun addition to the table!
Shrimp and Sweet Onion Pickle
prep: 10 minutes
cook: 4 minutes
chill: 4 hours or overnight
1½ pounds (26-30 count) medium shrimp, peeled and deveined
3 tablespoons Old Bay Seasoning
2 teaspoons salt
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon celery seeds
1 cup olive oil
½ cup lemon juice
¼ cup white vinegar
½ cup finely chopped parsley
6 dried bay leaves
3 garlic cloves, finely minced
½ teaspoon red chile flakes
1 sweet onion (about 8 ounces) thinly sliced lengthwise
let’s get to it…
Boil 10 cups of water in a large saucepan or stockpot. Add Old Bay and shrimp to the boiling water. Reduce heat to low and cook shrimp 2 to 4 minutes or until pink. Drain in a large colander. Place ice cubes on top of the shrimp to cool.
Grind salt,mustard seeds, cumin seeds and celery seeds in a spice grinder or blender container; pour into a large bowl.
Whisk olive oil, lemon juice, vinegar, parsley, bay leaves, minced garlic and chile flakes into large bowl with the ground spices.
Layer shrimp and sliced onions in 8 half-pint mason jars or into a large, sealable container. Pour oil mixture over layered shrimp and onions. Cover with lid. Chill at least 4 hours (although overnight would be best!).