I made this recipe for my pilot for Food Network Star because it has always been one of my signature dishes. In the Deep South, shrimp is a party staple year ‘round. I discovered this recipe about 20 years ago and have reinvented it many times based on what I had in the house. Around the holidays I add orange slices and zest, a few whole cloves and a splash of orange liqueur to change it for the season.
This is one of my easiest summer party recipes. You can make it a day ahead and it is ready to go when you are. Plus, this recipe can feed a lot of folks. If you are on a budget, get the smaller shrimp or opt to clean and devein them yourself. You can even use frozen raw shrimp for this dish if you don't live in an area where you have easy access to raw shrimp. Either way, everyone loves this dish and every guest will ask you for the recipe! It easily doubles or triples for a big crowd
My most popular recipe and probably my favorite to serve at a party is the Citrus Pickled Shrimp I made on Food Network Star. The beautiful bowl is by my friend Tena Payne of Earthborn Pottery.
MARTIE'S CITRUS PICKLED SHRIMP
Skill level: Easy
Prep Time: 15 minutes if you buy peeled and deveined shrimp. If you buy shrimp you have to clean, add 30 minutes.
Cook Time: 6-8 minutes for the shrimp but the marinade takes 8-24 hours
Yield: Approximately 60 shrimp
INGREDIENTS
For the shrimp:
2 Tablespoons Old Bay Seasoning
2 teaspoons kosher salt
½ teaspoon black pepper
3 pounds medium raw shrimp (16-20 count), peeled and deveined with the tails on
2 Tablespoons extra virgin olive oil
For the marinade:
2 small Spanish onions, sliced very thin
6 cloves garlic, sliced very thin
2 lemons, sliced very thin
14 small bay leaves or 7 large ones
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon celery seed
1 teaspoon mustard seeds
3 dried hot chili peppers, like Chilies de Arbol (substitute ¼ t. cayenne)
1 teaspoon white pepper
¼ cup white wine vinegar
½ cup lemon juice
2 Tablespoons extra virgin olive oil
INSTRUCTIONS
Preheat oven to 400-degrees.
Mix the Old Bay, salt, and pepper together in a small bowl. Place shrimp on a sheet tray, drizzle with 2 tablespoons of the olive oil. Sprinkle with the Old Bay mixture. Cook for 6 minutes or until shrimp just turn pink; flip and cook another 2 minutes.
Whisk all of the marinade ingredients together in a large glass bowl except the lemon slices, bay leaves and the chilies.
When the shrimp come out of the oven, put them into the marinade, toss, add the lemon slices, bay leaves, and the chilies and let cool. Wrap the bowl tightly with 2 layers of plastic wrap. Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well for at least 8 hours and for up to 24 hours before serving. Place a large glass bowl in the fridge to chill, for serving the shrimp.
To serve: Remove the bay leaves and chilies. Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through but it is ok if some remain in the shrimp.
Put the shrimp in a chilled glass bowl. Add some of the marinade back to the shrimp and toss. The shrimp should not be swimming in the marinade liquid but there should be some in the bowl. The onion, lemon and seeds are all edible but don’t necessarily have to be eaten.
Serve in a large bowl with a slotted spoon.
