Pickled Shrimp with Fennel

Name: Pickled Shrimp with Fennel
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 small serrano or bird pepper, seeded and thinly sliced; 1 small fennel bulb; 1 Tbsp kosher salt; 2 teaspoons kosher salt; 237 milliliters fresh lemon juice; 907 grams raw shrimp, peeled and deveined; 1 teaspoon sugar; 237 milliliters thinly sliced white onion; 118 milliliters white wine vinegar

Pickled Shrimp with Fennel is a gluten free, dairy free, and pescatarian main course. This recipe serves 8. One portion of this dish contains about 24g of protein, 2g of fat, and a total of 142 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, lemon juice, wine vinegar, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Slice fennel bulb thinly, reserving fronds. Chop fronds to equal 1 Tbsp. Fill a large bowl halfway with ice and water.

Ingredients you will need

Fennel Bulb

Water

Ice

Equipment you will use

Bowl

Bring 1 Tbsp. kosher salt and 2 qt. water to a boil in a Dutch oven over high heat.

Ingredients you will need

Kosher Salt

Water

Equipment you will use

Dutch Oven

Remove from heat; add shrimp, and let stand, stirring once, 1 minute or just until shrimp turn pink.

Ingredients you will need

Shrimp

Transfer shrimp to ice water, using a slotted spoon. Reserve 2 cups hot cooking liquid in a medium bowl.

Ingredients you will need

Water

Shrimp

Equipment you will use

Slotted Spoon

Bowl

Let shrimp stand 10 minutes, stirring once.

Ingredients you will need

Shrimp

Transfer shrimp to a paper towel-lined plate, reserving ice water in bowl.

Ingredients you will need

Water

Shrimp

Equipment you will use

Paper Towels

Bowl

Whisk lemon juice and next 4 ingredients into reserved hot cooking liquid until salt and sugar dissolve.

Ingredients you will need

Lemon Juice

Sugar

Salt

Equipment you will use

Whisk

Place bowl in reserved ice water, and whisk lemon juice mixture until cooled to room temperature (about 10 minutes).

Ingredients you will need

Lemon Juice

Water

Equipment you will use

Whisk

Bowl

Remove lemon juice mixture from ice water; discard ice water, reserving chilled bowl for shrimp. Stir together onion, fennel slices, chopped fennel fronds, and shrimp in chilled bowl.

Ingredients you will need

Lemon Juice

Water

Fennel

Shrimp

Onion

Equipment you will use

Bowl

Pour cooled lemon juice mixture over shrimp mixture. Cover and chill 1 hour to 2 days.

Ingredients you will need

Lemon Juice

Shrimp

Serve with a slotted spoon.

Equipment you will use

Slotted Spoon

Equipment

Ingredients

Servings:

1small

serrano or bird pepper, seeded and thinly sliced 1small

fennel bulb 1Tbsp

kosher salt 2teaspoons

kosher salt 237milliliters

fresh lemon juice 907grams

raw shrimp, peeled and deveined 1teaspoon

sugar 237milliliters

thinly sliced white onion 118milliliters

white wine vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.