Pickled Shrimp
SHRIMP
2 lbs easy-peel, deveined shrimp
POACHING LIQUID
1 tbsp mustard seeds
10 fresh bay leaves
1 tbsp fennel seeds
1 tsp cardamom seeds or pods
1 bunch fresh thyme
1 head unpeeled garlic
½ lemon
Large four-finger pinch of salt
6 cups water
10 fresh bay leaves
1 tbsp fennel seeds
1 tsp cardamom seeds or pods
1 bunch fresh thyme
1 head unpeeled garlic
½ lemon
Large four-finger pinch of salt
6 cups water
PICKLE
1 lemon, thinly sliced
½ red onion, thinly sliced
6 cloves garlic, thinly sliced
Handful of celery leaves and inner celery stalks
1 tbsp mustard seeds
10 fresh bay leaves
1 cup olive oil
1 cup neutral oil
2 cups champagne or rice vinegar
Juice of 3 lemons
Heavy four-finger pinch of salt
Freshly cracked black pepper
Optional: 2 tbsp sugar (for a less punchy pickle)
½ red onion, thinly sliced
6 cloves garlic, thinly sliced
Handful of celery leaves and inner celery stalks
1 tbsp mustard seeds
10 fresh bay leaves
1 cup olive oil
1 cup neutral oil
2 cups champagne or rice vinegar
Juice of 3 lemons
Heavy four-finger pinch of salt
Freshly cracked black pepper
Optional: 2 tbsp sugar (for a less punchy pickle)
METHOD
Peel and devein the shrimp, if needed.
Add all of the poaching liquid ingredients to a large pot and bring to a gentle simmer. Let simmer for about 5 minutes to infuse the aromatics.
Add the shrimp and poach for 2–3 minutes, just until pink and cooked through.
Transfer the shrimp to a bowl of ice to cool quickly. Once the ice has melted, drain away any excess water.
In a separate bowl, whisk together all of the pickle ingredients until the salt—and sugar, if using—has dissolved.
Taste the pickle brine. It should be bright, punchy, and slightly salty. Adjust the seasoning as needed.
Add the cooled shrimp to the pickle mixture, making sure they're fully coated. Cover and refrigerate for 24–48 hours. They can be enjoyed sooner, but the flavor will continue to develop as they marinate.
Serve chilled.
Add all of the poaching liquid ingredients to a large pot and bring to a gentle simmer. Let simmer for about 5 minutes to infuse the aromatics.
Add the shrimp and poach for 2–3 minutes, just until pink and cooked through.
Transfer the shrimp to a bowl of ice to cool quickly. Once the ice has melted, drain away any excess water.
In a separate bowl, whisk together all of the pickle ingredients until the salt—and sugar, if using—has dissolved.
Taste the pickle brine. It should be bright, punchy, and slightly salty. Adjust the seasoning as needed.
Add the cooled shrimp to the pickle mixture, making sure they're fully coated. Cover and refrigerate for 24–48 hours. They can be enjoyed sooner, but the flavor will continue to develop as they marinate.
Serve chilled.