Chef Frank Stitt’s Pickled Shrimp

Excerpted from Frank Stitt's Southern Table by Frank Stitt (Artisan Books). Copyright 2004. Photograph by Christopher Hirsheimer.    |  Seafood: Shrimp
15 to 20 Servings

What you need


1/2 c. Fresh Lemon Juice

1/2 c. White Wine Vinegar

1 tsp Coriander Seeds

1 tsp Freshly Ground White Pepper

4 Dried Hot Chili Peppers

1 tsp Mustard Seeds

14 Bay Leaves

1 tsp Fennel Seeds

4 Lemons, thinly sliced

6 Garlic Cloves, thinly sliced

1 c. Extra Virgin Olive Oil

1 1/2 tsp Celery Seeds

2 Medium Onions, quartered and thinly sliced

1 tsp Salt

3 lbs Boiled Gulf Shrimp, cleaned and deveined



To cook shrimp, fill a large pot with water and add 1 onion (quartered), 1 celery stalk (cut into pieces), 1 lemon (sliced), and 4 flat-leaf parsley sprigs. Bring to a boil over high heat, reduce the heat and simmer for 15-20 minutes.


Add the shrimp to the pot, then add a tablespoon of salt to the shrimp. As soon as the water returns to a simmer (about 3 minutes), remove the pot from the heat. The shrimp will have just begun to curl and have turned a bright pink. Do not allow the water to boil, or the shrimp will be tough. Drain, but do not rinse the shrimp, or the flavor will go right down the drain. Reserve the broth if desired. Allow the shrimp to cool.


Combine all the ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve as an hors d’oeuvre with toothpicks and napkins.

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