PICKLED GULF SHRIMP

 by Wild American Shrimp® Chef Advocate, Brody Olive

INGREDIENTS

• 2 lbs Jumbo Gulf Shrimp
• 1 cup olive oil
• ½ cup tarragon vinegar
• 1 tablespoons pickling spice
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 teaspoon dry mustard
• ½ teaspoon red pepper flake
• 2 each onions julienne
• ½ cup fresh chopped parsley
• 4 ounces roasted tomatoes

PROCEDURE

• Combine all ingredients. Peel and De-vein Shrimp, Boil until slightly undercooked about 4-5 minutes.
• Drain water off shrimp and place in ice bath to stop cooking, remove shrimp from ice bath.
• In large Tupperware pour mixture over shrimp and marinate overnight or a minimum of 6 hours.

Chef Brody Olive is Executive Chef of Voyager’s at Perdido Beach Resort in Orange Beach, Alabama

Editor’s note: For the best results, always use Wild American Shrimp from the warm waters of Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A.

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