A SUMMER STANDARD RECIPE THAT TRAVELS ALONG PACKED IN HUMBLE MASON JARS AND ALSO FRONT-AND-CENTER IN CRYSTAL BOWLS AT CLIENT PARTIES WHEN I WORKED AS A PRIVATE CHEF. A SIMPLE LITTLE GEM RECIPE WITH SOUTHERN ROOTS, ALWAYS A FAVORITE, RARELY ARE THERE LEFTOVERS. DOUBLE OR TRIPLE RECIPE AS REQUIRED. Lynn Marie Gray
An inexpensive handheld mandoline-style slicer makes quick work of the task of slicing both the onion and lemon into razor thin slices.
- 3/4 cup safflower oil
- ½ cup apple cider vinegar
- 1 ½ teaspoon celery seeds
- 6 whole black peppercorns
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon raw sugar
- 1 dash Old Bay Seasoning (optional)
- 1 pound shrimp (cooked and peeled, tails on)
- ½ medium white onion (sliced into razor thin rings)
- 1 lemon (sliced very thin)
Mix all the oil, vinegar, celery seeds, peppercorns, salt, sugar and Old Bay Seasoning (if using) together in a large bowl, stir well to completely dissolve the sugar and salt.
In a 1 quart wide-mouth Mason jar (or similar lidded vessel), place a layer of shrimp, then the onion and lemon, repeat the layers until the jar is full, leaving about ¼ inch of headroom.
Pour the marinade over the shrimp and fill to cover the ingredients. Seal the jar tightly. Tilt the jar a couple times side to side to ensure all the shrimp are thoroughly covered by the marinade.
Refrigerate 8 hours, or overnight. Serve with crackers as an appetizer or fill avocado halves with the shrimp, serve with tomato wedges and lettuce for lunch or light supper.