Pickled shrimp with red remoulade recipe

Ingredients

• 1 small onion, quartered
• 1 qt distilled white vinegar
• 1 cup sugar
• ¼ cup kosher salt
• 3 thyme sprigs
• 2 garlic cloves, crushed
• 1 Tbsp crushed red pepper
• 2 tsp mustard seeds
• 2 tsp fennel seeds
• 2 whole cloves
• 24 jumbo shell-on shrimp (2¼ lbs)

• 1 celery rib, finely chopped
• 1 cup mayonnaise
• ½ cup Creole or stone-ground mustard
• ¼ cup ketchup
• 2 Tbsp jarred horseradish
• 2 Tbsp hot sauce
• 2 tsp celery salt
• 1 tsp finely grated garlic
• Kosher salt
• Lemon wedges, for serving

Make the Pickled Shrimp
1. Fill a large pot with ice water. In a large saucepan, combine onion, vinegar, sugar, salt, thyme, garlic, red pepper, mustard seeds, fennel seeds and cloves with 2 cups of water and simmer for 10 minutes. Add the shrimp, remove from the heat and let stand for 5 minutes. Transfer the shrimp and the cooking liquid to a large bowl. Set the bowl in the ice water bath and let cool completely.
Make the Remoulade
2. In a medium bowl, whisk all of the ingredients and season with salt.
3. Drain, peel and devein the shrimp and arrange on a platter. Serve with the remoulade and lemon wedges.