Pickled Shrimp
 
Makes 6 to 8 Servings
Ingredients
  • 1½ cups olive oil
  • 6 cloves garlic, crushed and divided
  • 4 cups water
  • 2 tablespoons plus 2 teaspoons Creole seasoning, divided
  • 2 pounds large fresh shrimp, peeled and deveined (tails left on)
  • 1 to 2 serrano chiles, seeded and sliced
  • 1 Fresno chile, seeded and halved
  • ½ medium red onion, cut into slivers
  • ½ cup pineapple juice
  • ⅓ cup fresh lime juice
  • ¼ cup fresh parsley leaves
  • ¼ cup Champagne vinegar
  • 1 fresh bay leaf
  • ½ teaspoon celery seed
  • Crackers, to serve
Instructions
  1. In a medium saucepan, cook oil and 4 garlic cloves over medium heat until garlic is golden brown. Remove from heat. Transfer to a large bowl. Let cool completely.
  2. In a large stockpot, bring 4 cups water and 2 tablespoons Creole seasoning to a boil over high heat. Remove from heat, and add shrimp; let stand until shrimp are pink and begin to curl. Drain. (Do not rinse). Add to oil mixture. Add all chiles, onion, pineapple juice, lime juice, parsley, vinegar, bay leaf, celery seed, remaining 2 teaspoons Creole seasoning, and remaining 2 garlic cloves, stirring until combined. Cover and refrigerate overnight, stirring occasionally. Discard bay leaf. Serve with crackers.
Recipe by Louisiana Cookin' at https://louisianacookin.com/elegant-holiday-feast-christmas-2022/