- (2 each, peeled, quartered, and thinly sliced) Onions
- (1 tsp) Celery Seed
- (1 tsp) Fennel Seed
- (1 tsp) Yellow Mustard Seed
- (1 tsp) Coriander Seed
- (4 ea) Dried Hot Chili, such as Arbol
- (1/4 tsp) Cayenne Pepper
- (1 cup) Olympiana Extra Olive Oil
- (6 ea, thinly sliced) Garlic Cloves
- (4 ea, thinly sliced) Lemons
- (8 each) Bay Leaves
- (1/4 cup) Lemon Juice, Fresh Squeezed
- (1/4 cup) White Wine Vinegar
- (3 lbs, poached, see note below for instructions) Wild Mexican Shrimp
Combine all ingredients in a bowl and toss well. Let rest at least 12 hours.
1 ea onion, quartered
1 each celery stalk, cut in 4 pieces
1 ea lemon, sliced
1/2 bunch parsley
1 tbl kosher salt
3 lbs shell-on shrimp
Put onion, celery, lemon, and parsley in a large pot with 8 cups of water, bring to a boil, and then lower to a simmer. Simmer for 15-20 minutes to develop flavor. (This is the court bouillon, and is a more flavorful medium for poaching shrimp than plain water.) Add the shrimp and the salt, return to a simmer, and then turn off the heat. Do not boil! When shrimp have just begun to curl and turn pink, drain but do not rinse. You'd be rinsing away the flavor. Spread out shrimp on a tray to cool. When cool, peel (or not) and proceed with recipe. Peeled is nice from an ease of eating standpoint, but if I'm having a backyard party, I leave the shells on and turn it into a "peel & eat" situation.
Loosely adapted from Frank Stitt's "Southern Table."