Recipe for pickled shrimp
This typical Low Country recipe is popular in the Carolinas, with many seasonings that can include fennel and coriander seeds, dried chiles, and capers. My friend Bernie Flanagan has been making this for many years after he found it in Food & Wine magazine. You need to allow a day or two for the shrimp to pickle after the initial cooking.
|1||cup white wine vinegar|
|1||piece (1½ inches) fresh ginger, cut into thick slices|
|2||tablespoons coriander seed|
|1||tablespoon mustard seed|
|1||teaspoon whole allspice berries|
|1||tablespoon fennel seed|
|Salt, to taste|
|2||pounds shrimp, unshelled|
|1||medium red onion, thinly sliced|
|2||lemons, thinly sliced|
|½||cup small capers|
|3||cloves garlic, halved|
|2||dried red chile peppers, each broken into 3 pieces|
|½||cup olive oil|
1. In a large saucepan, combine the vinegar, water, ginger, coriander, mustard, allspice, fennel seed, and salt. Bring to a boil, lower the heat, and simmer for 10 minutes; cool.
2. Bring a large pot of water to a boil. Add the shrimp. Remove from the heat and let stand for 3 minutes or until the shrimp turn pink. With a slotted spoon, remove the shrimp; cool. Shell and devein the shrimp.
3. In a large bowl, layer the shrimp with the onion, lemon, capers, garlic, chiles, bay leaves, and salt.
4. Whisk the olive oil into the vinegar mixture. Pour it over the shrimp. Cover tightly and refrigerate for 1 to 2 days. Transfer to a serving bowl and serve slightly chilled.
Sheryl Julian. Adapted from Food & Wine
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