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.
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.
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