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Recipe

Pickled Shrimp

Maura McEvoy

Servings: 10

Giving shrimp and crisp vegetables an overnight bath in a zesty spiced brine transforms them into a bright and tangy dish. They’re fantastic served with flatbreads for a snack or festive hors d’oeuvre.

Ingredients

For the brine

  • 2 cups rice wine vinegar
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 1/2 cup sugar
  • 5 cloves garlic, thinly sliced
  • 1 Tbs. coriander seed
  • 1 Tbs. mustard seed
  • 1 Tbs. peppercorns
  • 1 Tbs. red chili flakes
  • 2 bay leaves
  • Pinch kosher salt

For the shimp and vegtables

  • 12 baby carrots, peeled
  • 12 green beans
  • 12 pearl onions, peeled
  • 12 okra pods
  • 2 lbs. boiled wild Gulf shrimp, peeled and deveined

     

Preparation

Make the brine

  • For the brine, 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.

Make the pickles

  • Pack all 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.

Tip

Chef John Besh’s book, My Family Table, is published by Andrews McMeel Publishing

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