Pickled shrimp recipe

I use John Besh’s recipe omitting some of the vegetables.

Servings: 10
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
INGREDIENTS
FOR THE BRINE
2 cups rice wine vinegar
Zest and juice of 1 lemon
Zest and juice of 1 orange
1/2 cup sugar
5 cloves garlic, thinly sliced
1 tablespoon coriander seed
1 tablespoon mustard seed
1 tablespoon peppercorns
1 tablespoon red chili flakes
2 bay leaves
Pinch kosher salt
FOR THE SHRIMP
12 baby carrots, peeled
12 green beans
12 pearl onions, peeled
12 okra pods
2 pounds boiled wild Gulf shrimp, peeled and deveined
DIRECTIONS
1. For the brine, combine all the ingredients in a large saucepan. Add 2 ½ cups water and bring to a boil. Remove from the heat and allow to cool slightly.

2. Pack all the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when you’re ready.

Here's a thread I made on the Besh recipe. I made it sometime thereafter and it was very good. I can't recall if I made changes. I suspect I used a crab boil bag, though.

LINK

I'll throw out another recipe that's a little different from the Besh one:

Pickled Shrimp
Pujo St. Cafe (Lake Charles)

3 lbs boiled shrimp
2 cups purple onions sliced
7 bay leaves
sliced jalapenos to your taste
1 1/4 oil
3/4 balsamic vinegar
3 tsp capers
3 tsp celery seed
2 tsp salt
dash tabasco

Layer purple onions, bay leaves, jalapenos and shrimp in a non-reactive lidded container.

Mix the rest of ingredients and pour into the container. Cover and refrigerate.

I suggest letting in steep for at least 24 hours perferable 48.