PICKLED SHRIMP

Keep a jar of pickled shrimp in the refrigerator for a nibble when unexpected company drops by, when you need a quick topping for a salad, or for an interesting martini garnish. Get in the habit of pickling shrimp for entertaining.

Serves 6 to 8

1 cup thinly sliced yellow onion (about 1 small)

1 cup white wine vinegar

1/2 cup olive oil

1 lemon, thinly sliced

1/4 cup fresh lemon juice

One 2-ounce bottle capers, drained and coarsely chopped

4 bay leaves, crushed

1 teaspoon minced garlic

1 teaspoon coarse or kosher salt

1 teaspoon celery salt

1 teaspoon red pepper flakes

2 pounds large (24-count) shrimp, peeled and deveined

Mix the onion, vinegar, oil, lemon, capers, bay leaves, garlic, salt, celery seeds, and pepper flakes in a large heatproof glass or ceramic bowl.

In a medium stockpot over high heat, bring 4 quarts of water to a boil. Add the shrimp, remove the pot from the heat, and let the shrimp steep for 4 minutes. The shrimp will continue to “cook” in the marinade, so don’t worry if they’re still a bit raw. Drain and immediately pour the shrimp into to the marinade.

Place the shrimp and marinade in a glass container with a tight lid. Marinate overnight in the refrigerator. A few days are better, and they will keep for 2 weeks in the refrigerator. Bring to room temperature to serve.

Recipe adapted from The Big Book of Fish and Shellfish by Fred Thompson.