Recipe courtesy of Martie Duncan
Pickled Citrus Shrimp
8 hr 30 min
20 min
6 to 8 servings
8 hr 30 min
20 min
6 to 8 servings




For the shrimp: Preheat the oven to 400 degrees F. Mix the seafood seasoning, salt and pepper together in a small bowl. Place the shrimp on a sheet tray and drizzle with the olive oil. Sprinkle with the seafood seasoning mixture. Put in the oven and bake for 8 minutes.

For the marinade: Toast the seeds in a dry pan over low heat for a few minutes, until just toasted and giving off a nutty aroma. Let cool. 

Whisk the toasted seeds with the vinegar, lemon juice, olive oil and white pepper in a large glass bowl. Stir in the bay leaves, garlic, chiles, onions and lemons. 

When the shrimp come out of the oven, put them into the marinade to let cool. Wrap the bowl tightly with two layers of plastic wrap. Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well, for at least 8 hours and for up to 24 hours before serving. Also put a large glass bowl in the fridge to chill, for serving the shrimp.

To serve: Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through (but it's ok if some remain in the shrimp). 

Put the shrimp in the chilled glass bowl. Add some of the marinade back to the shrimp and toss. The shrimp should not be swimming in the marinade.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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