It’s Easter week and if you are like me you are looking for fresh, Spring-inspired recipes for your Easter meal. Well, look no further. In the latest issue of Golden Isles Magazine, I present a simple, make-ahead menu that is perfect for Easter brunch. The star of the show is this Citrus Pickled Shrimp.
My friend, Ashley, introduced me to this recipe from Southern Living. She added thinly sliced lemons to it, giving it a fresh citrus flavor that pairs so well with shrimp. I have been hooked on this dish ever since. It’s great to make for a party because you can make it ahead of time and because it’s so pretty! It has a lot of “wow” factor. Your guests will be delighted.
Preparation is as simple as boiling and peeling fresh shrimp, slicing onions and lemons and then, mixing it all in with a tasty marinade. Pop it in the fridge overnight. Then the next day, add in some chopped parsley and put it in a pretty glass container. It goes great with a spicy Bloody Mary.
Kim Daniels (adapted from Southern Living)
Yields 10
25 hrPrep Time
25 hrTotal Time
Save RecipeIngredients
- 2 pounds unpeeled, large raw shrimp
- 1 large sweet onion, very thinly sliced
- 1 large lemon, very thinly sliced
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 1 tablespoon pickling spices
- 2 teaspoons salt 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon prepared mustard
- 1/4 teaspoon ground red pepper
- 1/4 cup chopped fresh parsley
Instructions
- Boil shrimp for 3 to 5 minutes. Drain and run under cold water. Peel shrimp and place them in the fridge to chill.
- Whisk together the vinegar, pickling spices, salt, sugar, Worcestershire, mustard, and red pepper. Slowly whisk in the olive oil until combined.
- Slice the onion and the lemon very thin. In a glass bowl, layer the shrimp, onions and lemon slices. Pour the vinegar mixture over the shrimp and toss to combine. Chill for at least 24 hours. Serve chilled. Right before serving stir in fresh parsley.
Forget the ham this year and indulge in Citrus Pickled Shrimp. For more items on this menu check out the latest issue of Golden Isles Magazine.
Special thanks to: Jenny Van’t Land for the location and hoop place cards, Edward on SSI for florals, Dot & Army for the linens and Elizabeth’s Pottery for the plates.
