Pickled shrimp with red remoulade recipe

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  • Yield: 12 Servings
  • Total Time: 1 Hour

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)
Remoulade
  • 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
How to Make It
    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.
  2. Make the Remoulade
  3. In a medium bowl, whisk all of the ingredients and season with salt.
  4. Drain, peel and devein the shrimp and arrange on a platter. Serve with the remoulade and lemon wedges.
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