Bobby’s Pickled Shrimp
By Bobby Deen
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- 8 cups water
- 1 large stalk (about 2/3 cup) coarsely chopped celery
- 1 large (about 2/3 cup) peeled and coarsely chopped carrot
- 2 1 chopped, 1 thinly sliced (divided) onions
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 8 cloves divided garlic
- 17 whole peppercorns
- 8 bay leaves
- 3 teaspoons divided salt
- 2 lb uncooked medium peeled and deveined shrimp
- 1/2 cup cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 1 teaspoon dill weed
- 6 whole cloves
- 6 canning jars and lids
For the cooking liquid, in a large pot, combine the water, celery, carrot, medium onion, parsley, thyme, 2 cloves garlic, 5 peppercorns, 2 bay leaves and 1 teaspoon salt; bring to a boil. Reduce the heat and simmer for 20-30 minutes. Strain, discarding the solids. Let the liquid cool in the pot.
For the shrimp, add the shrimp to the cooled cooking liquid. Heat over medium-high heat for 8 minutes. When ready drain, reserving the liquid.
In a large bowl, whisk together the cider vinegar, lemon juice, sugar, 2 teaspoons salt, and dill weeds. Add the shrimp and let stand for 15 minutes.
In each of six 8-ounce jars, layer the shrimp and onion slices; add 2 peppercorns, 1 bay leaf, 1 garlic clove, and 1 whole clove to each jar. Divide the vinegar mixture among the jars. Top off each jar with the reserved cooking liquid. Screw the lids on tightly and store in the refrigerator for up to 3 days. Discard bay leaves.