This recipe requires high-quality wild shrimp. Of course, I prefer wild Louisiana shrimp from the water.
I know. It's better to find the best shrimp than to worry about whether they've been frozen or not. Unless the shrimp come straight from the net to your kitchen, sometimes the highest quality options are frozen. This is where a trusty fishmonger makes all the difference.
You can mix up your vegetables with the shrimp, using whatevers fresh and local. I love to add cauliflower, carrots, daikon, beans, onions, militon, and/or okra.
FOR THE BRINE:
● 2 CUPS RICE WINE VINEGAR
● ZEST A ND JUICE OF 1 LEMON
● ZEST A ND JUICE OF 1 ORANGE
● ½ CUP SUGAR
● 5 GARLIC CLOVES, THINLY SLICED
● 1 TABLESPOON CORIANDER SEEDS
● 1 TABLESPOON MUSTARD SEEDS
● 1 TABLESPOON PEPPERCORNS
● 1 TABLESPOON RED CHILI FLAKES
● 2 BAY LEAVES
● PINCH OF KOSHER SA LT
COMBINE all the ingredients in a large saucepan. Add 2 1/2 cups water and bring to a boil. Remove from the heat and allow to cool slightly.
FOR THE SHRIMP:
● 1 2 BABY CARROTS
● 1 2 BABY BEANS
● 1 2 PEARL ONIONS, PEELED
● 1 2 OKRA PODS
● 2 POUNDS BOILED WILD AMERICAN SHRIMP, PEELED AND DEVEINED
Pack all of the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when you're ready.
JOHN BESH REEL MASTERS
Recipe from My Family Table (Andrews McMeel Publishing, 2011)