Beazell's Cook Book

Cajun Pickled Shrimp

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8 cups water
2 tablespoons Beazell's Cajun Seasoning
1 pound peeled and deveined shrimp
1/2 teaspoon celery seeds
1/2 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1/4 cup finely chopped parsley
1 tablespoon Kosher salt
2 tablespoons Beazell's Cajun Seasoning
1/2 teaspoon crushed red chili flakes
2 cloves finely minced garlic
5 dried bay leaves
1/2 medium yellow onion, thinly sliced
Optional – sliced lemons
½ cup water, or enough to cover shrimp in liquid

Bring 8 cups water with 2 tablespoons of Beazell's to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2-4 minutes. Drain and transfer to bowl of ice water to quickly chill; drain again.

In a large glass or ceramic bowl - combine the celery seeds, olive oil, lemon juice, parsley, salt, 2 tablespoons Beazell's, chili flakes, garlic, bay leaves and water. In a glass jar, layer the shrimp, bay leaves and thinly sliced onions; pour oil & water mixture over the shrimp. Cover with lid; immediately refrigerate. Chill overnight before serving.

These are wonderful with a good ole Bloody Mary!

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