Name: Pickled Shrimp
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 rib celery, cut into 2-inch lengths -; 1 red onion, thinly sliced -; 1 lemon, sliced into very thin rounds -; Salt, to taste -; 4 cups water -; 1 pound (12 to 20 count) raw shrimp, peeled and de-veined with tails intact -; 1/2 bulb fresh fennel -; 1/2 cup apple cider vinegar -; 1/2 cup olive oil, or more if needed -; 1 teaspoon crushed red pepper -; few sprigs fresh thyme -; 1 clove garlic, halved -; 2 tablespoons capers and their juices -; 2 teaspoons mustard seeds -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pickled Shrimp

1. 1 rib celery, cut into 2-inch lengths -

2. 1 red onion, thinly sliced -

3. 1 lemon, sliced into very thin rounds -

4. Salt, to taste -

5. 4 cups water -

6. 1 pound (12 to 20 count) raw shrimp, peeled and de-veined with tails intact -

7. 1/2 bulb fresh fennel -

8. 1/2 cup apple cider vinegar -

9. 1/2 cup olive oil, or more if needed -

10. 1 teaspoon crushed red pepper -

11. few sprigs fresh thyme -

12. 1 clove garlic, halved -

13. 2 tablespoons capers and their juices -

14. 2 teaspoons mustard seeds -

How to cook deliciously - Pickled Shrimp

1. Stage

Cook the shrimp: In a large saucepan, combine the celery, half the red onion, half the lemon slices, a large pinch of salt, and the water. Bring to a boil, cover, and reduce the heat to low. Simmer for 5 minutes. Add the shrimp, and immediately remove the pan from the heat and cover again. Set aside for 5 minutes, or until the shrimp are pink.

2. Stage

Prepare the fennel: Trim the fronds from the fennel (save a handful). Cut the bulb in half again through the root. Set the pieces, cut sides down, and slice the fennel as thinly as possible (you can use a very sharp knife or a mandoline for this).

3. Stage

Pack the shrimp into a jar: In a 1-quart canning jar or crock, layer the cooked shrimp, remaining lemon slices, remaining red onion, sliced fennel, and a few fennel fronds, thyme sprigs, garlic, capers, and mustard seeds. (Discard the cooking liquid.)

4. Stage

Pour in the vinegar and oil: Combine the vinegar and oil in a measuring cup; it's fine if they separate. Pour the vinegar and oil into the jar to cover the shrimp. If the liquid doesn’t quite cover the shrimp, add more olive oil to cover.

5. Stage

Cure the shrimp: Seal the jar tightly and refrigerate for at least one day or up to three days.

6. Stage

Serve the shrimp: Remove the jar from the refrigerator 30 minutes before you plan to serve the shrimp. The olive oil may congeal in the refrigerator and will liquefy at room temperature. Carefully spoon the mixture into a big bowl. Serve with toothpicks on the side or in individual stemmed glasses as an appetizer or first course. Did you love the recipe? Give us some stars and leave a comment below!