My bookshelves are filled with books, mostly cookbooks. It’s a good problem. I am obsessed with all types of cookbooks—old and new. When I want to try a new recipe, I go to my shelves and pull out a stack and start looking. No matter how many times I have looked at each of them, I always see a recipe I’ve never noticed before.

Pickled shrimp is a classic recipe that has been around for a long time. When I ran across Frank Stitt’s recipe from his first cookbook, Southern Table, I knew his recipe would be foolproof—his restaurant Highlands Bar and Grill did just win the James Beard’s Award for Most Outstanding Restaurant! That is good enough for me.

I followed Frank’s shrimp cooking technique for this recipe, WELL ALMOST! I misread the instructions, which I do A LOT, and peeled the shrimp before I boiled them. So, FYI, if you are in a hurry and want to buy your shrimp peeled and ready to go, the recipe WILL work both ways. But, when in doubt, go with the professional chef and James Beard Award winner’s recommendations.

Cooking the Shrimp

In a large pot filled with water, combine 1 onion, quartered, 1 celery stalk, cut into 3 to 4 large pieces, 1 lemon, sliced, and several parsley sprigs. Bring to a boil and simmer for 15 to 20 minutes.

Add a tablespoon of salt, and shrimp. Allow the water to return to a simmer and then remove from the heat. The shrimp will turn pink. Drain and peel (if you have not already done that!). Set aside while preparing the ingredients and making the marinade.

The Ingredients

2 ½ pounds cooked medium-size shrimp, peeled

2 lemons, thinly sliced

½ red onion, sliced

1 fennel bulb, sliced

1 bell pepper, cut into bite-size pieces

5 to 6 pieces of fresh okra, cut in half lengthwise (look for smaller ones)

2 small pickling cucumbers, sliced

2 jalapeños, sliced (do not remove seeds)

1 carrot, peeled and sliced

4 tablespoons capers

6 garlic cloves, thinly sliced

12 to 14 bay leaves (I use fresh)

The Marinade

1 ¾ cups olive oil

1 cup white wine vinegar

½ cup fresh lemon juice

2 teaspoons celery seeds

2 teaspoons mustard seeds

1 teaspoon fennel seeds

1 teaspoon ground white pepper

1 teaspoon coriander seeds

1 teaspoon red pepper flakes

Be creative… jalapeños, peppers, carrots, cucumbers, red onion, okra, …etc.

The Tail Discussion (I’ve saved this for last.)

I know it’s proper and chef-like to leave the tails on shrimp. But let’s be honest, folks; they get in the way! So I prefer to remove them in 99% of all shrimp dishes. The fact is, I’m the one that cleans up during and after a party, and I’d rather not pick up shrimp tails on cocktail napkins all night long. So there you have it. Tails off, please.

The Toothpick Trick

I always love when I learn a new trick. Last weekend I took this recipe to the mountains. While I was choosing a serving bowl, my gracious host cut a lemon in half for the discarded toothpicks. It was such a great idea that I felt like sharing it.

Have a great week and stay cool!