{
  "id": "CAT02-R14",
  "slug": "cat02-r14-southern-pickled-shrimp",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat02-r14-southern-pickled-shrimp.html",
  "title": "Southern Pickled Shrimp",
  "category": "Appetizers & Snacks",
  "category_id": "CAT02",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 370,
  "total_time_minutes": 390,
  "primary_cooking_method": "BOIL",
  "primary_food": "shrimp",
  "vegetarian": false,
  "allergens": [
    "shellfish"
  ],
  "ingredients": [
    "1.5 pounds raw shrimp, peeled and deveined",
    "8 cups water, for boiling",
    "1 tablespoon Old Bay-style seafood seasoning",
    "1 sweet onion, thinly sliced",
    "1 lemon, thinly sliced",
    "3 garlic cloves, thinly sliced",
    "1/2 cup apple cider vinegar",
    "1/2 cup vegetable oil",
    "2 tablespoons capers, drained",
    "3 bay leaves",
    "1 teaspoon sugar",
    "1 teaspoon salt",
    "1/2 teaspoon red pepper flakes",
    "1/2 teaspoon celery seed"
  ],
  "directions": [
    "Keep the raw shrimp in the refrigerator until cooking and use a separate board for raw seafood. Scrub the lemon and wash the onion before slicing.",
    "Bring the water and seafood seasoning to a boil in a large pot over high heat.",
    "Add the shrimp and cook 2 to 3 minutes until opaque and firm, reaching 145°F inside.",
    "Drain in a colander and plunge the shrimp into a bowl of ice water for 2 minutes to stop the cooking. Drain well.",
    "In a mixing bowl, whisk the vinegar, oil, sugar, salt, red pepper flakes, and celery seed.",
    "Layer the shrimp, onion, lemon, garlic, capers, and bay leaves in a glass jar or dish. Pour the marinade over and stir so everything is coated.",
    "Cover and refrigerate at least 6 hours, stirring once or twice. Never marinate at room temperature.",
    "Remove the bay leaves and serve cold. Keep on ice when serving and return to the refrigerator within 2 hours (1 hour if above 90°F)."
  ],
  "food_safety": "Cook the shrimp to 145°F (opaque and firm) before marinating — the vinegar does not make raw shrimp safe. Keep raw shrimp separate from the onion, lemon, and other ready-to-eat ingredients. Marinate only in the refrigerator and keep the dish cold at 40°F or below.",
  "skill_taught": "Cooking shrimp fully, then marinating them safely in the refrigerator.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}