Cookbook author Elizabeth Wiegand shares one of her many delicious Outer Banks-inspired recipes.
Present these spiced, "pickled" shrimp in a large glass bowl, for the layers make a beautiful presentation. This is a very old, very Southern way of serving shrimp. Serve as an hors d'oeuvre with toothpicks, or over a bed of chopped iceberg or romaine lettuce. The nice thing about this dish is that it can be done ahead and served chilled.
Some feel they get more flavor when shrimp is boiled with the shells on, then peel. However, it's easier to remove the vein with that special shrimp peeler tool if done while raw. Then you can also freeze the shells to use to make shrimp broth. You decide.
3 pounds shrimp, unpeeled
3 sweet onions (try NC's Mattamuskeet Sweets)
1 large lemon, very thinly sliced
2 tablespoons capers
4 bay leaves
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt
2 teaspoons sugar
1½ teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
½ cup tarragon or white wine vinegar
2 tablespoons fresh lemon juice
1 cup olive oil
1. Fill a large pot with 3-inches of water and bring to a boil. Add shrimp, and bring to a boil again, then cook for about 2 more minutes or until shrimp are pink. Drain, then peel under running water, leaving the shrimp tails attached.
2. In a large serving bowl, layer shrimp, onions, lemon slices, capers and bay leaves.
3. In a small mixing bowl, blend the remaining ingredients, whisking well. Pour over the shrimp layers. Cover tightly, and refrigerate for at least 8 hours, up to 3 days. Be sure to stir the mixture occasionally.
YIELD: 8 or more servings