Pickled Shrimp and Vegetables

Name: Pickled Shrimp and Vegetables
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 12
Cuisine: Global
Ingredients: 3 larges celery ribs, sliced diagonally (1/4 inch thick); 1 large fennel bulb (sometimes labeled anise; 1 lb), stalks discarded; 2 Tbsps fennel seeds; 237 milliliters chopped fresh flat-leaf parsley; 3 larges garlic cloves, minced; 4 Tbsps kosher salt; 3 larges to 4 large lemons; 59 milliliters olive oil; 4 Tbsps pickling spices (from a 2 1/2-oz jar); 1 teaspoons dried hot red-pepper flakes; 1 kilograms shrimp in shell (21 to 25 per lb), peeled, tail and first shell segment left intact, and deveined; 3 Tbsps sugar; 2 larges Turkish bay leaves or 1 California; 454 grams jumbo sweet onion such as Vidalia , halved lengthwise and thinly sliced crosswise; 473 milliliters white-wine vinegar

Pickled Shrimp and Vegetables might be just the main course you are searching for. This recipe serves 12. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 25g of protein, 7g of fat, and a total of 217 calories. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. A mixture of jumbo onion such as vidalia, white-wine vinegar, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Finely grate 3 tablespoons lemon zest using small holes of a box grater, then squeeze 3/4 cup juice from lemons.

Ingredients you will need

Lemon Zest

Lemon

Juice

Equipment you will use

Box Grater

Transfer zest and juice to a large bowl and add vinegar, oil, sugar, red-pepper flakes, 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, and two thirds of garlic, whisking until combined well.

Ingredients you will need

Pickling Spices

Fennel Seeds

Kosher Salt

Vinegar

Garlic

Pepper

Juice

Sugar

Cooking Oil

Equipment you will use

Whisk

Bowl

Bring a 6- to 8-quart pot of water to a boil with remaining 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, remaining one third of garlic, and bay leaves.

Ingredients you will need

Pickling Spices

Fennel Seeds

Kosher Salt

Bay Leaves

Garlic

Water

Equipment you will use

Pot

Meanwhile, quarter fennel bulb lengthwise and cut crosswise into 1/4-inch-thick slices.

Ingredients you will need

Fennel Bulb

Add sliced fennel to boiling water and cook, stirring occasionally, 3 minutes, then transfer with a slotted spoon to marinade. Return water to a boil, then add celery and cook, stirring occasionally, 1 minute.

Ingredients you will need

Marinade

Celery

Fennel

Water

Equipment you will use

Slotted Spoon

Transfer celery with a slotted spoon to marinade. Return water to a boil, then add onion and cook, stirring occasionally, 2 minutes.

Ingredients you will need

Marinade

Celery

Onion

Water

Equipment you will use

Slotted Spoon

Transfer onion with a slotted spoon to marinade. Return water to a boil and cook shrimp, stirring occasionally, until just cooked through (no longer translucent inside), about 1 1/2 minutes, then transfer with a slotted spoon to marinade. Stir shrimp and vegetables until coated well.

Ingredients you will need

Vegetable

Marinade

Shrimp

Onion

Water

Equipment you will use

Slotted Spoon

When shrimp and vegetables have cooled to room temperature, transfer to a large airtight container and marinate, chilled, stirring once or twice, until shrimp is pickled and flavors have developed, at least 8 hours. Season with salt and pepper and transfer shrimp and vegetables to a platter with a slotted spoon and drizzle shrimp with some of marinade. Stir in parsley just before serving.

Ingredients you will need

Salt And Pepper

Vegetable

Marinade

Parsley

Shrimp

Equipment you will use

Slotted Spoon

Shrimp and vegetables can be marinated up to 2 days.

Ingredients you will need

Vegetable

Shrimp

Equipment

Ingredients

Servings:

3larges

celery ribs, sliced diagonally (1/4 inch thick)1large

fennel bulb (sometimes labeled "anise"; 1 lb), stalks discarded 2Tbsps

fennel seeds 237milliliters

chopped fresh flat-leaf parsley 3larges

garlic cloves, minced 4Tbsps

kosher salt 3larges

to 4 large lemons 59milliliters

olive oil 4Tbsps

pickling spices (from a 2 1/2-oz jar)1teaspoons

dried hot red-pepper flakes 1kilograms

shrimp in shell (21 to 25 per lb), peeled, tail and first shell segment left intact, and deveined 3Tbsps

sugar 2larges

Turkish bay leaves or 1 California 454grams

jumbo sweet onion such as Vidalia , halved lengthwise and thinly sliced crosswise 473milliliters

white-wine vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.