Pickled Shrimp & Avocado Salad
 
 
Pickled Shrimp recipe adapted from "Hugh Acheson's Pickled Shrimp"
Author:
Serves: 4
Ingredients
Pickled Shrimp
  • 1 tbsp old bay seasoning
  • 1 lb medium shrimp, peeled and deveined (preferably wild caught)
  • 1 tsp coriander seed
  • ½ tsp celery seed
  • 1 cup olive oil
  • ⅓ cup lemon juice
  • 1 tbsp kosher salt
  • ½ tsp crushed red pepper flakes
  • 3 cloves of garlic, peeled and left whole
  • 6 dried bay leaves
  • ½ medium onion, thinly sliced lengthwise
Salad
  • 3 heads of Boston or bibb lettuce, leaves torn or chopped
  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 3 tbsp chopped parsley
  • 2 tbsp chopped chives
  • 2 avocados, chopped
Instructions
Pickled Shrimp:
  1. Prepare a large bowl of ice water.  Bring 8 cups of water and old bay to a boil in a large saucepan, add shrimp. Reduce heat to low and boil for 2 minutes. Drain the shrimp and transfer to the bowl of ice water to chill. Once the shrimp are cold, drain again.
  2. Toast the coriander and celery seeds in a pan over medium heat, until fragrant (about 3-4 minutes). Allow to cool and finely grind seeds in a spice grinder or mortar and pestle.
  3. Transfer the ground seeds to a bowl and stir in the oil, lemon juice, salt, red pepper, garlic, and bay leaves. In a 1 - quart glass jar (alternatively a gallon freezer bag) layer the onions and shrimp. Pour over the oil mixture.
  4. Cover the jar with the lid and chill overnight.
Salad:
  1. Once the shrimp are ready to serve, ¾ cup of the oil will be used to make the dressing. If the oil has hardened in the fridge, pull out the jar 20 mins before you are ready to make the dressing. Using a strainer, strain ¾ cups of the oil mixture into a bowl.  Whisk in lemon juice, vinegar, parsley, and chives into oil. Remove the shrimp from the jar and place in a bowl. Discard the remaining oil and spices.
  2. Arrange the lettuce on 4 plates, top with avocado and shrimp. Spoon the dressing on the salads and serve immediately.
  3. *The shrimp will keep up to 3 days in the oil mixture.
Recipe by Cooks and Kid at https://cooksandkid.com/pickled-shrimp-avocado-salad/