PICKLED SHRIMP
Serves 10

This recipe requires high-quality wild shrimp. Of course, I prefer wild Louisiana shrimp from the water.

John Besh's Pickled Shrimp   Credit Maura McEvoy

John Besh's Pickled Shrimp

Credit Maura McEvoy

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 whatever’s 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)