Recipe pickles shrimp overnight

The following recipe is from The Southern Food & Beverage Museum’s recent newsletter. It is part of SoFAB’s Taste of the Present.
LIZ WILLIAMS’ ABSINTHE PICKLED SHRIMP
2 Tbsp. crab boil (powder, not liquid)
1 lb. peeled and deveined shrimp
½ tsp. anise seeds
3 star anise pods
4 bay leaves
1 cup extra virgin olive oil
½ cup lemon juice.
¼ cup white wine vinegar.
¼ cup absinthe or Herbsaint
4 minced garlic cloves.
¼ cup chopped tarragon
½ thinly sliced red onion
1 thinly sliced lemon
Parsley, chopped for garnish
Fill a pot with 1½ quarts of water and add crab boil. Bring seasoned water to a boil. When the water is boiling add the shrimp. Cook 2 minutes or until the shrimp turn pink.
Immediately remove shrimp and add to a bowl of water and ice to stop the cooking. Drain them when they have cooled.
Crush anise seeds and anise pods in a small plastic bag with something heavy or in a mortar and pestle. Add them to a pickling jar. Add the next 7 ingredients to the jar and stir well. Add cool shrimp, onion and lemon. Stir well and cover jar.
Refrigerate overnight.
To serve. lay shrimp, lemons and onions decoratively on a platter. Scatter chopped parsley over the shrimp mixture and serve.
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