Name: Pickled Shrimp and Vegetables
Cook time: 1 1/4 hr
Total time: 9
Yield: Makes 12 servings
Ingredients: 3 to 4 large lemons; 2 cups white-wine vinegar; 1/4 cup olive oil; 3 tablespoons sugar; 1/2 teaspoon dried hot red-pepper flakes; 4 tablespoons kosher salt; 4 tablespoons pickling spices (from a 2 1/2-oz jar); 2 tablespoons fennel seeds; 3 large garlic cloves, minced; 2 large Turkish bay leaves or 1 California; 1 large fennel bulb (sometimes labeled "anise"; 1 lb), stalks discarded; 3 large celery ribs, sliced diagonally (1/4 inch thick); 1 jumbo sweet onion such as Vidalia (1 lb), halved lengthwise and thinly sliced crosswise; 3 lb large shrimp in shell (21 to 25 per lb), peeled, tail and first shell segment left intact, and deveined; 1 cup chopped fresh flat-leaf parsley

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Pickled Shrimp and VegetablesRomulo Yanes

Don't be surprised if you're asked for this recipe again and again — these shrimp are an absolute knockout. The bright acidity of the marinade and the crispness of fennel, celery, and onion are a delicious counterpoint to the sweetness of the shrimp.

Cooks' Note:

Shrimp and vegetables can be marinated up to 2 days.

Recipe notes

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