Healthy Versions of Tasty Southern Dishes

(C) 2011 by Chris Granger

Pickled Crawfish Tails

Pickled crawfish (or shrimp) is a Low Country favorite that’s an accompaniment to cocktails. With this light and spicy marinade, you’ll forget about the deep fryer.

Serves 6

• 2 (12-ounce) packages frozen cleaned and peeled crawfish tails, defrosted. (Or 1 ½ pounds peeled boiled shrimp)
• 1 small onion, halved and thinly sliced
• ½ cup tarragon vinegar
• ¼ cup olive oil
• 3 garlic closes, thinly sliced
• 6 whole black peppercorns
• 2 whole allspice berries
• ½ teaspoon coriander seeds
• ½ teaspoon celery seeds
• ½ teaspoon fennel seeds
• ½ teaspoon mustard seeds
• ½ teaspoon dill seeds
• ¼ teaspoon red pepper flakes
• 4 bay leaves
• 1 cinnamon stick
• 4 whole cloves
• 1 star anise
• 1 tablespoon sugar
• ½ teaspoon minced peeled fresh ginger

Put the crawfish tails (or shrimp) and onion in a large glass container. Bring 1 cup water, vinegar, olive oil, garlic, peppercorns, allspice, coriander seeds, celery seeds, fennel seeds, mustard seeds, dill seeds, red pepper flakes, bay leaves, cinnamon stick, cloves, star anise, sugar and ginger to a boil in a nonreactive saucepan. Cook for 5 minutes. Pour the hot liquid over the crawfish (or shrimp) and onion. Let cool, then cover and refrigerate for 24 hours.