Pickled Shrimp

Name: Pickled Shrimp
Ingredients: 2 pounds shrimp, peeled and deveined, tails on; 4 scallions, mostly white, quartered or in eighths lengthwise; 2 cloves garlic, sliced lengthwise, very thinly; 1/2 cup lemon juice; 1/4 cup white-wine vinegar; 2 teaspoons kosher salt; 1 1/2 teaspoons fennel seed; 1 1/2 teaspoons coriander; 10 dried chiles, broken once or left whole; 1 pod cardamom; 1 lemon, quartered and thinly sliced; 1 cup olive oil; 1/4 cup roughly chopped fresh oregano; a few peppercorns; 4 bay leaves; 1/4 onion and/or leek; 1 clove garlic; a few sprigs fresh thyme or oregano

18 ingredients

11 steps

Ingredients

2 pounds shrimp, peeled and deveined, tails on
4 scallions, mostly white, quartered or in eighths lengthwise
2 cloves garlic, sliced lengthwise, very thinly
1/2 cup lemon juice
1/4 cup white-wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons fennel seed
1 1/2 teaspoons coriander
10 dried chiles, broken once or left whole
1 pod cardamom
1 lemon, quartered and thinly sliced
1 cup olive oil
1/4 cup roughly chopped fresh oregano
a few peppercorns
4 bay leaves
1/4 onion and/or leek
1 clove garlic
a few sprigs fresh thyme or oregano

Directions

1

Make court bouillon for shrimp: Put a few peppercorns, 4 bay leaves, 1/4 onion and/or leek, 1 clove garlic and a few sprigs fresh thyme or oregano in a pot of water.
2

Bring to a boil, and let cook 15 minutes.
3

Then add 1 teaspoon salt and shrimp, and cook for 2-3 minutes at below a boil.
4

Remove shrimp with a strainer.
5

In separate bowl, combine all other ingredients except oil and oregano.
6

Let sit 5 minutes.
7

Add shrimp.
8

Mix well.
9

Add oil, and mix.
10

Add oregano, and mix.
11

Serve at least 5 hours later and ideally the next day, cold or room temperature.