Pickled shrimp remind us of the time when R. B. was on his home brew jag. As usual, he was way ahead of his time. Now a slightly smarter man, R. B. relies instead on the craftsmanship of real brew artisans for his lagers, ales, stouts, and porters. Back to these delicious shrimp and why we’re distracted by beer. Pickled shrimp must relax in the refrigerator a while to soak up the flavors of the oniony marinade. As with beer fermentation and the curing of Fridge Lox (page 134), you must leave them alone and go find something else to do. Meanwhile, things are happening. Easier than making beer, pickling shrimp takes an overnight instead of three weeks. Min occasionally tosses in a chopped fresh green jalapeño (with the seeds). We cannot get enough of these.

　　

Ingredients

makes 6 servings

　　

For the Smoky Boil

1 beer (12 ounces)

　　1/2 cup Old Bay seasoning

　　2 tablespoons kosher salt

　　1/4 cup bottled smoke

　　2 pounds large shrimp (16 to 20 count), peeled and deveined

　　

For the Pickling Marinade

1 medium onion, cut into thin slivers

　　1/2 cup olive oil

　　1/2 cup red wine vinegar

　　1 tablespoon celery seed

　　1 tablespoon mustard seeds

　　4 bay leaves, crushed

　　Black pepper to taste

　　

Step 1

For the boil, Combine a gallon of water, the beer, Old Bay, salt, and bottled smoke. Bring to a rolling boil.

　　

Step 2

ADD the shrimp and cook for 4 to 5 minutes, until pink and opaque throughout.

　　

Step 3

DRAIN the shrimp in a colander and discard the boil. You can leave the tails on or take them off.

　　

Step 4

For pickling, Place the shrimp in a large bowl and toss with the onion.

　　

Step 5

COMBINE the remaining pickling ingredients in a small bowl and whisk with a fork. Pour the marinade over the shrimp and toss to coat evenly.

　　

Step 6

COVER and refrigerate; serve within a day or two.

　　Cheater BBQ