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Bon Appétit

Pickled Shrimp and Vegetables

3.8

(1)

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Pickled Shrimp and VegetablesJack Andersen

Accompany this light main course with Buttery Rice Timbales.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 large carrots, peeled, sliced into 1/4-inch-thick rounds
1 10-ounce package frozen peas
4 whole mild yellow chilies (such as yellow wax chilies)
1/2 cup olive oil
24 uncooked jumbo shrimp with shells
8 garlic cloves, 4 crushed, 4 sliced
2 large red onions, thinly sliced
3/4 cup water
1/2 cup apple cider vinegar
2 fresh thyme sprigs
2 fresh oregano sprigs
2 small bay leaves
4 whole allspice
4 whole cloves
1 1-inch piece cinnamon stick
1 teaspoon salt
1/2 teaspoon whole black peppercorns
Fresh herb sprigs (optional)

Preparation

  1. Step 1

    Cook carrots in medium saucepan of boiling salted water until just tender, about 7 minutes. Drain. Place carrots in large glass bowl; add peas and chilies.

    Step 2

    Heat 1/4 cup olive oil in heavy large skillet over medium heat. Add shrimp and crushed garlic cloves; sauté until shrimp are just opaque in center, about 8 minutes. Discard garlic. Peel shrimp; add to glass bowl. Heat remaining 1/4 cup oil in same large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes; add to bowl.

    Step 3

    Combine 3/4 cup water, next 9 ingredients and sliced garlic in heavy medium saucepan. Bring to boil over medium-high heat, stirring until salt dissolves. Pour hot spice mixture over shrimp mixture and stir to blend well. Let stand 2 hours. Chill at least 2 hours and up to 1 day, stirring occasionally.

    Step 4

    Arrange 4 shrimp and some vegetables on each plate. Garnish with fresh herb sprigs, if desired, and serve.

TagsPickleCondimentCarrotRoot VegetableVegetablePeaBean and LegumeChileShrimpShellfishSeafoodOnionMainStarterDinnerDairy FreeGluten FreeNut FreeMake AheadPickle & PreserveBon Appétit
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