Pickled Shrimp
Kathi Campanile
ingredients
- Pickling Mix:
- 3 C unseasoned rice vinegar
- 3 C EVOO
- 1 C fresh lemon juice
- 1 C paper thin lemon slices
- 1 C paper thin red onion slices
- 1 C sliced garlic (about 1 lg. head)
- 12 fresh bay leaves, loosely torn
- 3 T celery seeds
- 3 T mustard seeds
- 2 tsp coarse kosher salt
- 1 tsp ground black pepper
- Boiling Mix:
- 8 C water
- 1 C coarse kosher salt
- 10 bay leaves
- 6 fresh thyme sprigs
- 1 unpeeled head of garlic, cut in half
- 1/4 C paprika
- 2 T mustard seeds
- 1 T whole allspice
- 1 T celery seeds
- 1 T cardamom pods
- 1 cinnamon stick
- 2 # uncooked large shrimp in shells
- Ice cubes
- Crusty bread
directions
- 1
Stir pickling mix ingredients until salt dissolves. Can be made 1 day ahead, cover and chill.
- 2
Combine boiling mix in large pot. Bring to boil and cook 5 min. Add shrimp, stir to separate. Boil until just pink. Skim shrimp out of boiling mix into colander.
- 3
Line rimmed baking sheet with layer of ice cubes. Scatter shrimp on ice to cool quickly about 5 min. Peel and devein shrimp, leaving tails intact. Add peeled shrimp to pickling mixture. Stir to blend. Cover and chill at least 3 hours and up to 6.
- 4
Lift shrimp from pickling mix with slotted spoon. Arrange on platter, serve with crusty bread.
Source: Kathi Campanile
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