Super Bowl ready: grapefruit and Campari pickled shrimp!

The first time I tried pickled shrimp was last spring when I was working at the James Beard House on a fantastic Southern dinner for which Matt and Ted Lee – The Lee Brothers – provided the appetizers. I thought their idea of a refreshing cocktail snack of pickled shrimp was absolutely fantastic.

You voted lemon as the ingredient of the month – more on that tomorrow – and this recipe really uses citrus in a great way.

Note: It’s best to pickle these for between 10 to 24 hours. This recipe is easy to double/triple/etc. depending on how many guests you are expecting.

You’ll need:

• 1/2 lb of fresh shrimp
• 3 bay leaves
• 1 T pimento
• 1 T toasted coriander seeds
• 1 T whole black peppercorns
• 1 T salt
• 1 T sugar
• 1 T red pepper flakes
• 1.5 cups rice or white wine vinegar
• juice of one meyer lemon
• juice of one pink grapefruit
• a couple of slices of pink grapefruit
• 2 T Campari
• 1/4 cup olive oil

1. Prepare the marinade first by combining all of the above ingredients in a large jar or tupperware container.

2. Blanch the shrimp for a minute in a pot of simmering water. Drain and peel once slightly cooled.

3. Pickle in the marinade solution for 10-24 hours. Serve on skewers, with thin slices of lemon or grapefruit.

These are equally great on a bed of wilted spinach or in a wrap with some fresh vegetables if you are not making them for a party.