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Pickled shrimp
Ingredients
Pickled shrimp:
- 900 grams - 1.1 kilograms shell-on shrimp, deveined
- 2 cups cider vinegar
- 1 cup flat beer
- 1 large lemon, very thinly sliced
- 1/2 red onion, sliced paper thin
- 5 garlic cloves, smashed
- 1 tablespoon cracked black peppercorns
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- Leaves from 1 bunch celery
- 1 tablespoon celery seed
- 1 to 2 teaspoons Tabasco, to taste
Poached or 'boiled' shrimp:
- 900 grams - 1.1 kilograms shell-on shrimp, deveined
- 2 celery ribs, cut into 5 centimeter pieces
- 1 medium onion, cut into eighths
- 1 small lemon, quartered
- 1/2 bunch parsley
- 8 black peppercorns
- 2 bay leaves
- 1 tablespoon salt
- 1/2 teaspoon cayenne pepper
- 10 cups water
Directions
Pickled shrimp:
- In a large bowl, combine cider vinegar, flat beer, lemon, red onion, garlic, black pepper, sugar, salt, celery leaves, celery seed, and Tabasco.
- Add the shrimp to the pickling liquid. Weigh the shrimp with a plate to keep them submerged beneath the brine and marinate in the refrigerator for 24 hours before serving. Serve them with saltine crackers or soda crackers.
Poached or 'boiled' shrimp:
- Combine, in a large saucepan, celery ribs, onion, lemon, parsley, black peppercorns, bay leaves, salt, cayenne pepper, and water. Bring to a boil, then reduce the heat and simmer, uncovered, for ten minutes. Strain the liquid and return it to the pan.
- Add shrimp. Return the liquid to a boil, reduce the heat, and simmer, uncovered, for two to three minutes or until pink and firm. Drain the shrimp immediately and transfer to a platter to cool.
Exerpted from the 2019 edition of Joy of Cooking with permission from Scribner/Simon & Schuster Canada. All rights reserved.
