Pickled Shrimp And Cucumber Spears

Name: Pickled Shrimp And Cucumber Spears
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 8 bay leaves; 6 smalls to 8 small dried red chiles; 680 grams unwaxed kirby or Japanese cucumbers, cut into 3/4-inch-wide spears; 12 larges garlic cloves, thinly sliced; 3 Tbsps kosher salt; 118 milliliters fresh lemon juice; 24 inches long strips of lemon zest; 1 kilograms shrimp, shelled and deveined; 59 milliliters sugar; 1 liters water

Pickled Shrimp And Cucumber Spears might be a good recipe to expand your main course recipe box. This gluten free, dairy free, and pescatarian recipe serves 10. One serving contains 186 calories, 29g of protein, and 2g of fat. If you have shrimp, lemon zest, kosher salt, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

In a large saucepan, combine the water, garlic, bay leaves, lemon zest and chiles. Cover and simmer over low heat for 10 minutes. Uncover, add the salt and let the brine cool.

Ingredients you will need

Bay Leaves

Lemon Zest

Chili Pepper

Garlic

Brine

Water

Salt

Equipment you will use

Sauce Pan

In a small saucepan, combine the lemon juice and sugar and boil over high heat until reduced by half.

Ingredients you will need

Lemon Juice

Sugar

Equipment you will use

Sauce Pan

Add the reduction to the pickling brine.

Ingredients you will need

Brine

Bring a large saucepan of water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the shrimp and cook for just 1 minute, then drain.

Ingredients you will need

Shrimp

Arrange the cucumber spears around the side of a large glass bowl.

Ingredients you will need

Cucumber

Equipment you will use

Bowl

Put the shrimp in the center and cover with the brine.

Ingredients you will need

Shrimp

Brine

Place a plate directly on the shrimp and cucumbers and weight it down with canned goods to keep the shrimp and cucumbers submerged. Cover and refrigerate overnight. Arrange the shrimp and cucumbers on a platter and serve.

Ingredients you will need

Cucumber

Shrimp

Make Ahead: The shrimp and cucumbers must be refrigerated overnight and served the next day.

Ingredients you will need

Cucumber

Shrimp

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

bay leaves 6smalls

to 8 small dried red chiles 680grams

unwaxed kirby or Japanese cucumbers, cut into 3/4-inch-wide spears 12larges

garlic cloves, thinly sliced 3Tbsps

kosher salt 118milliliters

fresh lemon juice 24inches

long strips of lemon zest 1kilograms

shrimp, shelled and deveined 59milliliters

sugar 1liters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Anne Amie Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 14 dollars per bottle.