PICKLED SHRIMP

serves 10

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

FORTHE BRINE:

●        2CUPS RICEWINE VINEGAR

●        ZEST AND JUICE OF 1  LEMON

●        ZEST A ND JUICE OF 1 ORANGE

●        ½  CUP SUGAR

●        5GARLICCLOVES, THINLY SLICED

●        1   TABLESPOONCORIANDER SEEDS

●        1   TABLESPOONMUSTARD SEEDS

●        1    TABLESPOON   PEPPERCORNS

●        1TABLESPOON RED CHILI FLAKES

●        2BAY LEAVES

●        PINCHOFKOSHER SALT

COMBINE all the ingredients in alarge saucepan. Add 2 1/2 cups water and bring to a boil. Remove from the heat and allow to cool  slightly.

FORTHE SHRIMP:

●        1 2 BABY CARROTS

●        1 2BABYBEANS

●        1 2   PEARL ONIONS, PEELED

●        1 2 OKRA PODS

●        2 POUNDS BOILED WILD AMERICAN SHRIMP, PEELED AND DEVEINED

PACK ALL THE 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.

Recipe from My Family Table (Andrews McMeel Publishing, 2011) Photograph©  Maura McEvoy