Related Recipe:
Shrimp Burgers

PICKLED SHRIMP WITH HEARTS OF PALM

  • PREP TIME: 20 minutes
  • COOK TIME: 4 hours
  • YIELDS: 8 appetizer servings

Ingredients
  • ½ teaspoon celery seed
  • 1 teaspoon mustard seed
  • 3 bay leaves
  • 1 teaspoon black peppercorns
  • ½ teaspoon red pepper flakes
  • ½ teaspoon whole coriander
  • 2 cloves garlic, peeled and thinly sliced
  • 1 tablespoon capers
  • Zest and juice of 1 lemon
  • 1 cup white wine vinegar
  • ½ cup olive oil
  • 1 pound large, unpeeled shrimp
  • 1 lemon, thinly sliced
  • ½ medium onion, preferably Vidalia, sliced thin
  • 1 – 15 ounce can hearts of palm, sliced
  • 1 – 15 ounce can artichoke hearts, quartered

Probably one of the most requested appetizers in my house, pickled shrimp are a staple at cocktail parties and there are never any leftovers. This popular dish reminds me of the Master’s Golf Tournament because there is always a bowl sitting on the coffee table at my in-laws home.

Instructions

FIRST Fill a large stock pot of water, season with 1 tablespoon of salt, and bring to a boil. Add shrimp, once water returns to a slight simmer, remove shrimp from heat, strain, and let cool. Shrimp will pink, but not over cooked. Peel shrimp, leaving tails intact; set aside.

NEXT In a medium bowl combine spices, garlic, capers, lemon juice, zest, vinegar, and oil. Season with salt and freshly ground black pepper and set aside.

Place shrimp in a large non-reactive bowl (such as glass). Top with lemon slices, onions, and hearts of palm and drizzle with dressing. Gently toss, using hands, until ingredients are combined.

LAST Cover and refrigerate for at least 4 hours or up to 8, occasionally tossing to coat shrimp in dressing.