Chef Ouita's Pickled Shrimp

Pickled shrimp used to be a prime, special event offering from Southern cooks with as many versions as there were cooks, but you don't often encounter this once popular appetizer any more, which is a shame.  This recipe from Chef Quita Michel of Holly Hill Inn in Midway, KY, via The Woodford Reserve Culinary Cocktail Tour cook book, just might reverse that trend.

Chef Ouita's Pickled Shrimp

12-16 appetizer servings

3 lbs. fresh large shrimp, or 2 lbs cooked frozen shrimp
salt to taste
4 cups white onions, thinly sliced
1 cup vegetable oil
1 cup fresh lemon juice
1 cup apple cider vinegar
2 TBS sugar
5 bay leaves
1 tsp. crushed black peppercorns
1 tsp. dill seeds
1 tsp. celery salt
1 tsp. dry mustard
1/2 tsp. cayenne pepper
1/2 tsp. tarragon

Peel and de-vein the fresh shrimp. Combine the shrimp, salt and enough water to generously cover in a large saucepan. Steam or gently simmer for 3 to 5 minutes or just until shrimp turn pink and are cooked through. If using frozen shrimp, just thaw.

Layer shrimp and onions alternately in a nonreactive pan.

Whisk the oil, lemon juice, vinegar, sugar, bay leaves, peppercorns, dill seeds, celery salt, dry mustard, cayenne pepper and tarragon in a saucepan and bring to a simmer. Continue simmering for 10 minutes. Remove from the heat and cool slightly.

Pour the warm marinade over the shrimp and onions and let stand until cool. Marinate, covered, in the refrigerator for 4 to 48 hours (the longer the better), stirring occasionally.

Discard the bay leaves and marinade before serving.

NOTE: To find out more about Chef Ouita, Lexington and the Bluegrass area of Kentucky check the August posts at my other site,  Travel on the Level.

KY bourbon super sipper

Southern cooks are known for finding more than one way to use an ingredient, especially one as revered as Kentucky bourbon. Every distillery along the Bourbon Trail has its own series of recipes, but it's hard to beat those of Woodford Reserve in Versailles, KY.

Long a proponent of matching beverage with food, Woodford has encouraged and supported the area's best chefs in creating recipes using its bourbon as an ingredient.

Invitations to a dinner at the distillery are highly coveted and I was fortunate enough to experience why. Chef Ouita Michel, who with her husband Chris established the elegant Holly Hill Inn and wildly popular Wallace Station Deli & Bakery in Midway, has become Woodford's go-to gal for spectacularly good food.

Following model Southern hospitality, I'll start with Chef Ouita's recipe for an adult refresher, a grand prize winner perfect for sitting and rocking and sipping on a big porch or a tiny backyard patio.

The Midway Front Porch Social Sip
2 servings

1 cup water
1 tea bag, any flavor
3 TBS sugar
4 large sprigs of mint
3 ounces Woodford Reserve Bourbon
1/4 cup fresh orange juice
 2 TBS fresh lemon juice, about 1 lemon
1 TBS blond Lillet, optional

Combine the water, tea bag, sugar and two sprigs of mint in a small saucepan. Simmer over low heat until the sugar dissolves, stirring occasionally. Remove from the heat and let steep for 10 minutes. Discard the tea bag and mint and stir in the bourbon, orange juice, lemon juice and Lillet. Pour over ice in two large ice tea glasses and garnish with the remaining two sprigs of mint.

Rocking chairs and lightning bugs are optional.

NOTE: To find out more about the chefs and other attractions in Lexington and the Bluegrass area of Kentucky check the August posts at my other site,  Travel on the Level.